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

authors:

avatar Negin Noori 1 , * , avatar Nordahr Rokni 2 , avatar Afshin Akhondzade Basti 2 , avatar Ali Misaghi 3 , avatar Arasb Dabbagh Moghaddam 4 , avatar Ramak Yahyaraeyat 5 , avatar Nastona Ghanbari Sagharloo 4

Assistant Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine¸ University of Tehran, Tehran, Iran., Andorra
Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
Associated Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
Instructor, Department of Social Medicine and Public Health, AJA University of Medical Sciences, Tehran, Iran, Andorra
Assistant 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: September 04, 2012
article type: Original Article
received: April 22, 2012
accepted: August 04, 2012

how to cite: Noori N , Rokni N , Akhondzade Basti A , Misaghi A , Dabbagh Moghaddam A , 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.

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