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Outline
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
Negin Noori1,*, 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
*Corresponding Author: Corresponding author: Negin Noori, Assistant Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine¸ University of Tehran, Tehran, Iran., Andorra Email: [email protected]
Published online:Sep 04, 2012
Article type:Research Article
Received:Apr 22, 2012
Accepted:Aug 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. doi:
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.
References
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Copyright
© 2012, Annals of Military and Health Sciences Research. This open-access article is available under the Creative Commons Attribution-NonCommercial 4.0 (CC BY-NC 4.0) International License (https://creativecommons.org/licenses/by-nc/4.0/), which allows for the copying and redistribution of the material only for noncommercial purposes, provided that the original work is properly cited.
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