ISSN: 0973-7510

E-ISSN: 2581-690X

Masoud Rahmani1, Hossein Afshari2, Afshien Esmaili Dahesht3, Abbas Tavakoli Vaskas4 and Davoud Nasiri5
1Kalleh Meat Products Company, Amol, Iran.
2Department of Horticulture, Damghan Branch, Islamic Azad University, Damghan, Iran.
3Department of Aquatic Animal’s Health and Disease, Science and Research Branch,
Islamic Azad University, Tehran, Iran.
4Department of Food Science and Technology, Ayatolah Amoli Branch, Islamic Azad University, Amol, Iran.
5Department of Veterinary Sciences, Naghadeh Branch, Islamic Azad University, Naghadeh, Iran.
J Pure Appl Microbiol. 2012;6(2):653-658
© The Author(s). 2012
Received: 30/04/2012 | Accepted: 08/06/2012 | Published: 30/06/2012
Abstract

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.

Keywords

Zataria multiflora, Essential oil, E. coli 0157:H7, Chicken meat dough

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