Chemical Composition and Antibacterial Potential of Lavandula latifolia and Lavandula angustifolia Essential Oils Against Bacillus cereus Isolated From Pipelines of Dairy Industry

Abstract Application of lavender essential oils (EOs) for food hygiene has been encouraged by its antibacterial activity. The aim was to determine the chemical composition of Algerian Lavandula latifolia and Lavandula angustifolia EOs using gas chromatography–flame ionization detection analysis and assess the antibacterial proprieties against Bacillus cereus isolated from dairy industry pipelines. Disc diffusion and microdilution assays were used for susceptibility testing. Qualitative and quantitative variations in the oil composition were shown, with L. latifolia being mostly composed by monoterpene