Predictive mathematical models for evaluation of Cuminum cyminum L. and temperature storage effect on Bacillus cereus in BHI broth

Subject Areas : Food Microbial Contamination

Zohreh  Mashak ¹ (عضو هیات علمی دانشگاه آزاد اسلامی کرج)

Received: 2016-01-18 Accepted : 2016-03-04 Published : 2016-11-01

Keywords: Bacillus cereus, predictive mathematically models, Cuminum cyminum L. essential oil, Log P%,

Abstract :

Bacillus cereus is a food-born pathogen that 20% of total outbreaks of food intoxication in the world are caused by Bacillus cereus. Nowadays there is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods. Cuminum cyminum L. is a plant native to Iran that is used in traditional medicine and food products. The aim of this survey is providing of predictive mathematically models for evaluation of antibacterial effect of Cuminum cyminum L. essential oil on Bacillus cereus in a multi-factorial system. The essential oil of Cuminum cyminum L. plant was obtained by steam-distillation and analyzed by GC/MS. Then, effects of different concentrations of Cuminum cyminum L. essential oil (0, 0.005, 0.015, 0.030 and 0.045%) and storage temperature (10, 25 and 35°C) were evaluated on growth of Bacillus cereus in BHI broth during at certain intervals (1, 2, 3, 4, 5, 6, 9, 12, 15, 18, 21 24, 27, 30, 36 and 42 days). The growth of Bacillus cereus was significantly decreased by 0.015% EO concentration incubated at 10°C storage temperature and 0.030% EO concentration incubated at 25 and 35°C storage temperature (p<0.05). The predictive mathematically models produced in this study can be a useful tool for evaluation of changes of this microorganism along of the food chain.