Food diseases are caused by consuming foods
that have been contaminated by an infectious agent
or a toxin produced by it. According to the WHO,
30% of people in industrialized countries suffer from
foodborne diseases. Salmonella enteritidis even at
95.9% was the main etiological factor for
salmonellosis in humans (De Knegt et al., 2015) and
have established a trend of increasing the level of
contamination of food products with Salmonella spp.
in the Republic of North Macedonia. In order to
protect food from contamination with pathogens and
other harmful microorganisms, many scientists have
examined the antifungal, antibacterial and
antioxidative properties of essential oils (EOs) and
their application in food technology. They are
considered a safe and environmentally friendly
alternative to the control of bacteria present in the
food and food industry, but also to the control of
other pathogenic microorganisms, especially those
that are drug resistant (Yap et al., 2014).
The aim of the study was to determine the
antimicrobial effect of different concentrations of
basil and thyme EOs on the growth of Salmonella
enteritidis in laboratory conditions, inoculated in dough for making pasta with eggs and inoculums
with flour and chicken egg
