THE COMBINED EFFECT OF MENTHA SPICATA ESSENTIAL OIL AND NISIN ON THE GROWTH OF ESCHERICHIA COLI O157:H7

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MOOSAVY M.H.; SHAVISI N.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:23 | Issue:3 Page(s): 319-328

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Title

THE COMBINED EFFECT OF MENTHA SPICATA ESSENTIAL OIL AND NISIN ON THE GROWTH OF ESCHERICHIA COLI O157:H7

Author(s)

MOOSAVY M.H. | SHAVISI N. | Issue Writer Certificate

Keywords

MENTHA SPICATA ESSENTIAL OILQ2

NISINQ2

ESCHERICHIA COLI O157: H7Q2

Abstract

Food borne diseases are the most important public health concerns worldwide. ESCHERICHIA COLI O157: H7 is the most common member of a group of entropathogenic E. coli strains that is food and water borne pathogen and cause diarrhea, hemorrhagic colitis and hemolytic uremic syndrome in humans. Plant essential oils and NISIN have been known as antimicrobial agents that could be used to control food spoilage and food borne pathogenic bacteria. In this study the antimicrobial activity of combination of NISIN and MENTHA SPICATA ESSENTIAL OIL (EO) against ESCHERICHIA COLI O157: H7 was determined by Minimal Inhibitory Concentration (MIC). The MIC value of EO was 40ml/ml. The synergism effects of Mentha spicat a essential oil and NISIN depended on the parameters such as temperature storage, NaCl concentration and pH. Our results revealed that the numbers of surviving E. coli O157: H7 following exposure to Mentha spicata oil and NISIN was differed significantly (P<0.05) with group 1: 20ml/ml EO+5IU/ml NISIN; group 2: 20ml/ml EO+2.5IU/ml NISIN and group 3: 10ml/ml EO+5IU/ml NISIN, 10ml/ml EO+2.5IU/ml NISIN. The encouraging results indicate the essential oil of M. Spicata might be used as natural preservative for the control of E. coli O157: H7.

Cites

A REVIEW ON USING ESSENTIAL OIL OF LABIATAE SPECIES IN FOOD PRODUCTS

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APA: Copy

MOOSAVY, M.H., & SHAVISI, N.. (2013). THE COMBINED EFFECT OF MENTHA SPICATA ESSENTIAL OIL AND NISIN ON THE GROWTH OF ESCHERICHIA COLI O157:H7. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 319-328. SID. https://sid.ir/paper/148555/en

Vancouver: Copy

MOOSAVY M.H., SHAVISI N.. THE COMBINED EFFECT OF MENTHA SPICATA ESSENTIAL OIL AND NISIN ON THE GROWTH OF ESCHERICHIA COLI O157:H7. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):319-328. Available from: https://sid.ir/paper/148555/en

IEEE: Copy

M.H. MOOSAVY, and N. SHAVISI, “THE COMBINED EFFECT OF MENTHA SPICATA ESSENTIAL OIL AND NISIN ON THE GROWTH OF ESCHERICHIA COLI O157:H7,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 319–328, 2013, [Online]. Available: https://sid.ir/paper/148555/en

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