Background: Today, the consumers have more knowledge about the unwanted effects of synthetic antimicrobials in foods and they want food with more natural ingredients. There are many researches about antimicrobial effects of essential oils, but we did not found researches about Zatariamultiflora Bios on E.coli O157:H7 in minced beef. The aim of this study was to determinre the effect of Zatariamultiflora Bios essential oil on E.coli O157:H7 in minced.
Materials and Methods: The antimicrobial effect of different concentrations of Zatariamultiflora Boiss essential oil at supplementation levels of (0, 0.005, 0.015, 0.03%) on E. coli O157:H7 was examined in minced beef. All of the above concentrations showed acceptable organoleptic properties in minced beef. Eo at 0.03% possessed a strong antibacterial activity against E.coli O157:H7 in minced beef.
Results: The correlation coefficient of different concentrations of ZatariamultifloraBoiss essential oil with logarithm of the numbers of E. coli O157:H7 was –0.701, –0.599 at 4 and 10°C respectively. It was found that effect of different concentrations of essential oil on growth rate of E. coli O157:H7 was statistically significant (p<0.01).
Conclusion: In this study, it was found that treatment of minced beef with different concentrations of essential oils showed an inhibitory activity against E. coli O157:H7 during storage at 4°C, but not at 10°C (p< 0.01). According to present study, storage at a proper refrigerated storage like 4°C is suggested. ZatariamultifloraBioss essential oil can use as a natural preservative instead of chemical preservatives for meat products.