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

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NOORI NEGIN; ROKNI NORDAHR; AKHONDZADE BASTI AFSHIN; MISAGHI ALI; DABBAGH MOGHADDAM ARASB; YAHYARAEYAT RAMAK; GHANBARI SAGHARLOO NASTONA

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Journal: Annals of Military and Health Sciences Research Year:2012 | Volume:10 | Issue:3 (SERIAL NUMBER 39) Page(s): 192-197

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Title

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)

Keywords

ZATARIAMULTIFLORABOISSQ3

ESSENTIAL OILQ3

E.COLI O157: H7Q2

MINCED BEEFQ2

REFRIGERATION TEMPERATURESQ2

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 4oC, but not at 10oC (p<0.01). According to present study, storage at a proper refrigerated storage like 4oC is suggested. ZatariamultifloraBioss ESSENTIAL OIL can use as a natural preservative instead of chemical preservatives for meat products.

Cites

EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON GROWTH CURVE AND SHIGATOXIN 2 PRODUCTION OF ENTEROHEMORRHAGIC ESCHERICHIA COLI O157:H7

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APA: Copy

NOORI, NEGIN, ROKNI, NORDAHR, AKHONDZADE BASTI, AFSHIN, MISAGHI, ALI, DABBAGH MOGHADDAM, ARASB, YAHYARAEYAT, RAMAK, & GHANBARI SAGHARLOO, NASTONA. (2012). 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. ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH, 10(3 (SERIAL NUMBER 39)), 192-197. SID. https://sid.ir/paper/96659/en

Vancouver: Copy

NOORI NEGIN, ROKNI NORDAHR, AKHONDZADE BASTI AFSHIN, MISAGHI ALI, DABBAGH MOGHADDAM ARASB, YAHYARAEYAT RAMAK, GHANBARI SAGHARLOO NASTONA. 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. ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH[Internet]. 2012;10(3 (SERIAL NUMBER 39)):192-197. Available from: https://sid.ir/paper/96659/en

IEEE: Copy

NEGIN NOORI, NORDAHR ROKNI, AFSHIN AKHONDZADE BASTI, ALI MISAGHI, ARASB DABBAGH MOGHADDAM, RAMAK YAHYARAEYAT, and NASTONA GHANBARI SAGHARLOO, “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,” ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH, vol. 10, no. 3 (SERIAL NUMBER 39), pp. 192–197, 2012, [Online]. Available: https://sid.ir/paper/96659/en

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