The objective of this work was to identify, quantify constituents and evaluate the antibacterial activity of essential oils from rhizomes of turmeric (Curcuma longa L.) and ginger (Zingiber officinale Roscoe) grown under conditions of Manaus/AM front of enteric salmonella isolated from chilled poultry. The extraction of essential oils was performed using the Clevenger type apparatus and composition determined by Gas Chromatography coupled to Mass Spectrometry (GC-MS). The antibacterial activity was performed with the use of microdilution broth. The essential oil of ginger proved significantly more efficient than tumeric oil, both in terms of bacteriostatic action (minimum inhibitory concentration 2500-5000 mg µg mL-1) and bactericidal (minimum bactericidal concentration 5000-10000 mg µg mL-1) observing changes in only two samples in terms of resistance to bactericidal activity of this oil. Thus, the essential oil of ginger, is an alternative for the control of Salmonella enterica, however, other studies addressing the synergism with food are indicated
medicinal plants; natural antimicrobials; Salmonella serovars
