Due to the fact that the Zataria multiflora essential oil has antimicrobial effects on some food pathogenic microbes, the aim of the study is to seek to determine the effects of different Zataria multiflora essential oil concentrations of (0, 0.005, 0.015 and 0.03%) on E. coli 0157:H7 growth and survival in MDM (mechanical deboned meat) on different days (10 days) storage in refrigerator. The plants essential oil was prepared using the distilled water and the Essential oil analysis was performed by gas chromatograph connected to mass spectrograph (GC/MS). The antimicrobial effects of different Zataria multiflora essential oil concentrations were evaluated for the bacterium growth in a sample culturing condition in a laboratory. The results showed that by increasing the essential oil concentration, the bacterium growth rate in the storage period would take a downward trend and decrease; and the concentration level of %0/03 had the highest antibacterial effects which was statistically significant (P<0.01). It was also stated that the E. coli 0157:H7 bacterium population in MDM (mechanical deboned meat) with different Zataria multiflora essential oil concentrations kept at 4 ºC showed a higher degree of reduction compared with the 10 ºC which is considered to be unfavorable temperature condition and shows the storage key role for maintaining a better condition.
Zataria multiflora, Essential oil, E. coli 0157:H7, Chicken meat dough
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