In this study, the antibacterial effect of Cinnamon, Thyme and Lemongrass essential oils against Methicillin Resistant
Staphylococcus aureus (MRSA) artificially inoculated into refrigerated minced beef was investigated. Sensory analysis
indicated significant advantages in using these oils in refrigerated minced beef. Also, results indicated that the MRSA
counts decreased as the concentration of the oil increases since the concentration (1.5%) gives the best effectiveness. In
addition, a highly significant differences (P<0.05) as a result of oil treatments were noticed. The antibacterial activities
of the added essential oils followed the order, Cinnamon > Thyme > Lemongrass oil. The shelf life of the treated samples
was extended than control ones. In conclusion, these oils especially cinnamon one can be useful for commercial
application as potential food preservatives and anti- MRSA agents in food