4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

The Antimicrobial Effect Of Zataria Multiflora Boiss Essential Oil Against E.coli O157: H7 In Minced Beef During Refrigerated Storage As A Replacement For Chemical Preservatives In Order To Maintain The Consumers Health

Background: Today, the consumers have more knowledge about the unwanted effects of synthetic antimicrobials in foods and they want food with more natural ingredients. There are many researches about antimicrobial effects of essential oils, but we did not found researches about Zataria multiflora Bios on E.coli O157:H7 in minced beef. The aim of this study was to determinre the effect of Zatariamultiflora Bios essential oil on E.coli O157:H7 in minced. Materials and Methods: The antimicrobial effect 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. 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. Results: 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 (p< 0.01). According to present study, storage at a proper refrigerated storage like 4°C is suggested. Zataria multiflora Bioss essential oil can use as a natural preservative instead of chemical preservatives for meat products.
Keywords: Zataria multiflora Boiss, Essential Oil; E .coli O157:H7, Minced beef, Refrigeration Temperatures
Elmira Vanaki, Negin Noori