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The effect of the oregano extract (Origanum vulgare L.) on the growth of  Fusarium and Penicillium species isolated from cakes and ready-for-use fresh  salads from different kinds of vegetables was investigated. Contents of the  active component of extract were identified by GC-MS and they include:  carvacrol (34.2%), carvone (18.5%), p-cimene (8.05%), thymol (3.74%). The  oregano extract showed the ability to reduce mould growth at all applied  concentrations. Stronger inhibitory effect on the growth of Penicillium  species, contrary to Fusarium, was determined. At extract concentration of  2.5 mL/100 mL, growth of P. aurantiogriseum, P. glabrum and P. brevicompactum  was completely inhibited during 14 days of incubation. At the same  concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F.  oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2%  and F. subglutinans by 88.85%

Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food