Salmonella remains a primary cause of food poisoning worldwide, and massive outbreaks have been witnessed in recent years. Certain pathogenic Salmonella serotypes adapted to man, such as Salmonella typhimurium, usually cause severe diseases such as enteric fever in humans. The use of antibiotics is a major strategy for the eradication for these bacteria. However, increased resistance to these drugs is an inevitable side effect of antibiotic use and recent studies have shown that the prevalence of antibiotic resistant Salmonella in humans and animals is increasing. Aromatic plants have been known about for a very long time and owing to their aromatic and antiseptic properties they are used as natural food preservatives. Among the aromatic plant species, the genus Kelussia occupies a special position. Kelussia is one of the newest genera of this family and is represented by only one species, Kelussia odoratissima which is solely found in Iran. Evaluation of antibacterial effect of aqueous and ethanolic extracts of Kelussia odoratissima leaves using disk agar diffusion method showed all concentrations of these extracts did not have inhibitory effect on Salmonella typhimurium ATCC 14028. Minimum Inhibitory Concentration (MIC ( and Minimum Bactericidal Concentration (MBC) were also studied using the Dilution method. MIC of aqueous and ethanolic extracts for Salmonella typhimurium was 128 and 64 mg/ml, respectively. The result of ANOVA analysis at p <0/05 showed that the increasing of the concentration of the aqueous and ethanolic of Kelussia odoratissima leaves resulted in the increasing of the inhibition zone.

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