Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in Culture media and Iranian White Cheese

Subject Areas : Aquatic Products

Ali  Ehsani ¹ (Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran)
Mojtaba  Raeisi ² (Faculty of Health, Golestan University of Medical Sciences, Golestan, Iran)
Alijan  Tabarraei ³ (Faculty of Medical Sciences, Golestan University Of Medical Sciences, Golestan, Iran)
Farhad  Nik Nezhad ⁴ (Laboratory Science Research Center, Golestan University of Medical Sciences, Golestan, Iran)
Hossein  Naghili ⁵ (Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran)
Majid  Aminzare ⁶ (Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran)

Received: 2014-11-22 Accepted : 2014-11-22 Published : 2014-11-01

Keywords: Iranian White Cheese, BHA, Salmonella typhymurium, Listeria monocytogens,

Abstract :

The aim of this study is to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. At first phase, Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L.monocytogenes. They were divided as a control and other samples that have values of 2500, 5000 and 10000 µg/ml of BHA, and combination of 2500, 5000 and 10000 µg/ml of BHA and EDTA. In the next phase of the study, bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of  S.typhimurium and L. monocytogenes in culture media and Iranian white cheese.This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese.