The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated storage

Subject Areas : Food Science and Technology

نگین Noori ¹ , نوردهر Rokni ² , افشین Basti, A ³ , علی Misaghi ⁴ , فهیمه Tooryan ⁵

1 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
2 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
3 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
5 - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Received: 2011-01-08 Accepted : 2011-02-28 Published : 2011-05-22

Keywords: Zataria multiflora, Boiss. E.coli O157:H7, Minced meat,

Abstract :

The antimicrobial effect of of different concentrations of Zataria multiflora Boiss. essential oil  at supplementation levels of  (0, 0.005, 0.015, 0. 03%), on E. Coli O157:H7 was examined in minced beef meat. 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. The correlation coefficient of different concentrations of zataria multiflora Boiss. 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 (pE. Coli O157:H7 during storage at 4°C, but not at 10°C. According to the results of present study, storage at a proper refrigerated storage (4°C) is suggested. 

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