EFFECT OF ZATARIA MULTI FLORA BOISS, ESSENTIAL OIL, ACETIC ACID, TEMPERATURE AND STORAGE TIME ON PROBABLE GROWTH OF SALMONELLA TYPHIMURIUM IN A BRAIN HEART INFNSION BROTH

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RAZAVILAR V.; AKHOUNDZADEH BASTI A.; ABBASIFAR R.; RADMEHR B.

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Journal: Journal of Veterinary Research Year:2006 | Volume:61 | Issue:2 Page(s): 135-141

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Title

EFFECT OF ZATARIA MULTI FLORA BOISS, ESSENTIAL OIL, ACETIC ACID, TEMPERATURE AND STORAGE TIME ON PROBABLE GROWTH OF SALMONELLA TYPHIMURIUM IN A BRAIN HEART INFNSION BROTH

Author(s)

RAZAVILAR V. | AKHOUNDZADEH BASTI A. | ABBASIFAR R. | RADMEHR B. | Issue Writer Certificate

Keywords

ZATARIA MULTIFLORA BOISS. ESSEN.TIAL OILQ2

. ACETIC ACIDQ2

SALMONELLA TYPHIMURIUMQ3

LOG PROBABILITY PERCENTAGE OF GROWTHQ3

Abstract

Objective: To study the effect of zataria multi flora Boiss essential oil. ACETIC ACID, temperature and storage time on probable growth of SALMONELLA TYPHIMURIUM in brain heart infusion broth.Design: Multiple factorial analysis of bacterial growth.Organism: SALMONELLA TYPHIMURIUM.Procedure: Log probability percentage (Log P%) for growth of SALMONELLA TYPHIMURIUM was investigated in Brain Heart Infusion (BHI)broth in response to different concentration of Zataria multiflora Boiss. essential oil (0.0, 0.03 and 0.06%) an. ACETIC ACID (pH,7.4 and 6) during 43 days storage at three temperature (35, 25 and 15°C). Results: The Log P% of S. typhimurium was affected significantly (P<0.05) by different concentrations of essential oil, pH levels, storage temperature and their interaction. The Log P% of S. typhimurium in BHI broth (pH, 7.4) with 0% essential oil at 35,25 and 15°C were 1.07, 1.07 and 0.41, respectively. This log P% in response to 0.03 and 0.06% essential oils were -2.93, -3.24 and - 4.23, and -4.23, -4.23 and - 4.23, respectively. The Log P% of S. typhimurium in BHI broth (pH, 6) with 0% essential oil at 35, 25 and 15°C were 2, 0.76 and 1.41, respectively. This Logp% in response to 0.03 and 0.06% essential oils were -1.93, -2.59 and -4.23, and -4.93, -4.93 and -4.93, respectively. At recent conditions, growth has been completely suppressed. Food safety implication: Based on the results of this study, Zataria multiflora Boiss. essential oil can be used as a growth inhibitor for salmonella in food products.

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APA: Copy

RAZAVILAR, V., AKHOUNDZADEH BASTI, A., ABBASIFAR, R., & RADMEHR, B.. (2006). EFFECT OF ZATARIA MULTI FLORA BOISS, ESSENTIAL OIL, ACETIC ACID, TEMPERATURE AND STORAGE TIME ON PROBABLE GROWTH OF SALMONELLA TYPHIMURIUM IN A BRAIN HEART INFNSION BROTH. JOURNAL OF VETERINARY RESEARCH, 61(2), 135-141. SID. https://sid.ir/paper/35408/en

Vancouver: Copy

RAZAVILAR V., AKHOUNDZADEH BASTI A., ABBASIFAR R., RADMEHR B.. EFFECT OF ZATARIA MULTI FLORA BOISS, ESSENTIAL OIL, ACETIC ACID, TEMPERATURE AND STORAGE TIME ON PROBABLE GROWTH OF SALMONELLA TYPHIMURIUM IN A BRAIN HEART INFNSION BROTH. JOURNAL OF VETERINARY RESEARCH[Internet]. 2006;61(2):135-141. Available from: https://sid.ir/paper/35408/en

IEEE: Copy

V. RAZAVILAR, A. AKHOUNDZADEH BASTI, R. ABBASIFAR, and B. RADMEHR, “EFFECT OF ZATARIA MULTI FLORA BOISS, ESSENTIAL OIL, ACETIC ACID, TEMPERATURE AND STORAGE TIME ON PROBABLE GROWTH OF SALMONELLA TYPHIMURIUM IN A BRAIN HEART INFNSION BROTH,” JOURNAL OF VETERINARY RESEARCH, vol. 61, no. 2, pp. 135–141, 2006, [Online]. Available: https://sid.ir/paper/35408/en

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