Effect of peppermint essential oil on growth and survival of some foodborne pathogenic bacteria

Subject Areas : Food Science and Technology

مجتبی Boniadian ¹ , الهام khalili sadrabad ² , الهه Askari ³ , محسن Pourmoghadas ⁴

1 - - Associated Professor of Food Hygiene, Shahrekord University, Shahrekord, Iran
2 - - PhD Student of Food Hygiene, Shahrekord University, Shahrekord, Iran
3 - - PhD Student of Food Hygiene, Shahrekord University, Shahrekord, Iran
4 - DVM Graduate, ‍College of Veterinary Medicine, Shahrekord University, Shahrekord, Iran

Received: 2014-01-16 Accepted : 2014-10-24 Published : 2014-08-23

Keywords: Bacteria, Peppermint essential oil, Bacterial growth,

Abstract :

   This study was conducted to determine the effects of peppermint essential oils on Bacillus cereus, Salmonella typhimurium, Listeria monocytogenes and Yersinia enterocolitica. In the first step, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of peppermint essential were determined by the tube dilution method in tryptic soy broth (TSB). Then, the growth behavior of each of the aforementioned bacteria was assessed in presence of peppermint essential oil in concentration of less than MIC. The result of first step showed that Y. enterocolitica is more sensitive to peppermint essential oil than other tested bacteria (MIC = 0.1% & MBC = 0.22%), followed by L. monocytogenes (MIC = 0.12% & MBC = 0.15%), S. typhimurium (MIC = 0.22% & MBC = 0.25%) and B. cereus (MIC = 0.3% & MBC = 5%), respectively. The results revealed that, the peppermint essential oils in low concentration inhibited the growth rate of bacteria thus may use as a natural preservative and flavoring in foods.

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