The antimicrobial effect of ZatariamultifloraBoiss essential oil against E.coli O157: H7 in minced beef during refrigerated storage as a replacement for chemical preservatives in order to maintain the consumers health

Negin  Noori; Nordahr  Rokni; Afshin  Akhondzade Basti; Ali  Misaghi; Arasb  Dabbagh Moghaddam; Ramak  Yahyaraeyat; Nastona  Ghanbari Sagharloo

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The antimicrobial effect of ZatariamultifloraBoiss essential oil against E.coli O157: H7 in minced beef during refrigerated storage as a replacement for chemical preservatives in order to maintain the consumers health

Author(s):

Negin Noori^1,*,

Nordahr Rokni²,

Afshin Akhondzade Basti²,

Ali Misaghi³,

Arasb Dabbagh Moghaddam⁴,

Ramak Yahyaraeyat⁵,

Nastona Ghanbari Sagharloo⁴

1Assistant Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine¸ University of Tehran, Tehran, Iran., Andorra

2Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra

3Associated Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra

4Instructor, Department of Social Medicine and Public Health, AJA University of Medical Sciences, Tehran, Iran, Andorra

5Assistant Professor, Mycology research center, Department of Microbiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra

Annals of Military and Health Sciences Research:Vol. 10, issue 3; e68249

Published online:Sep 04, 2012

Article type:Research Article

Received:Apr 22, 2012

Accepted:Aug 04, 2012

How to Cite:Negin Noori, Nordahr Rokni, Afshin Akhondzade Basti, Ali Misaghi, Arasb Dabbagh Moghaddam, et al. The antimicrobial effect of ZatariamultifloraBoiss essential oil against E.coli O157: H7 in minced beef during refrigerated storage as a replacement for chemical preservatives in order to maintain the consumers health.Ann Mil Health Sci Res.2012;10(3):e68249.

Abstract

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.

Keywords

ZatariamultifloraBoiss

Essential Oil

E .coli O157:H7

Minced beef

Refrigeration Temperatures

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