Descripción: “...Methods: essential oils (EOs) were obtained by distillation Clevenger-type steam stripping, dried with sodium sulfate anhydrous, and hermetically preserved under refrigeration. The antimicrobial activity of the EO was performed by the broth dilution method to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) from fold serial dilutions in a concentration range from 3,12 to 0,1%, and these concentrations were faced withStaphylococcus aureus, Escherichia coli, Pseudomona aeruginosa and Salmonellatyphimurium. ...”