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 , Mojtaba Raeisi ² , Alijan Tabarraei ³ , Farhad Nik Nezhad ⁴ , Hossein Naghili ⁵ , Majid Aminzare ⁶

1 - Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2 - Faculty of Health, Golestan University of Medical Sciences, Golestan, Iran
3 - Faculty of Medical Sciences, Golestan University Of Medical Sciences, Golestan, Iran
4 - Laboratory Science Research Center, Golestan University of Medical Sciences, Golestan, Iran
5 - Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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.