INHIBITORY EFFECT OF Eucalyptus sp. ESSENTIAL OIL, PURE AND IN ASSOCIATED TO ANTIBIOTICS, AGAINST STRAINS OF Escherichia coli AND Staphylococus aureus OF HANDLERS, FOOD, SAND AND SEAWATER

Abstract

The essential oil obtained from the Eucalyptus sp. leafs was evaluated according to the inhibitory activity against different strains of Escherichia coli and Staphylococus aureus. It was also verified the possibility of synergistic effect of the association among essential oil and antibiotics. To evaluate the antibacterial effect of commercial antibiotics and essential oil were applied the disc diffusion method and the dilution in stock method. The results showed that the essential oil of Eucalyptus sp. presented higher inhibitory potential against the strains of S. aureus isolated from Mytella falcata. It was not verified synergism from the association among antibiotics and essential oil of Eucalyptus sp. against multi-resistant bacterias. The antibacterial activity of the Eucalyptus sp. observed revalidate the importance of this plant to the alternative therapy based in natural products. However studies concerning the toxicity of Eucalyptus sp. should be intensified.