Effect of Zataria multiflora Boiss. Essential Oil on the Growth of Listeria monocytogenes in Salted Fish

Abstract

Background: Essential oils and their components have antimicrobial effects. They use with spices as flavoring agents all over the world. They have been used safely since ancient times as herbal medicines. Zataria multiflora Boiss. is one of medicinal herbs in Iran and its antimicrobial effects on foodborne pathogens have to investigate in foodstuff. Objective: The aim of this study was to determine of the effect of Zataria multiflora Boiss. Essential oil on the growth of Listeria monocytogenes in salted (4%) silver carp. Methods: Effect of different concentrations of this Essential oil (0.0%, 0.045%, 0.135%, 0.405%, and 0.810%) on behavior of Listeria monocytogenes was determined by evaluation of the bacterial growth in salted fish fillets. Results: The essential oil in used concentrations had significant inhibitory effect on the growth of Listeria monocytogenes in salted fish during the storage time. The higher concentration until 0.405%, the more significant inhibitory effects on the growth of Listeria monocytogenes (p0.05). Organoleptical survey showed that the concentrations of the essential oil used until 0.405% not only had no undesirable effect on flavoring but also it improve taste and flavor of salted fish. Conclusion: the result suggested that the Zataria multiflora Boiss. Essential oil can be considered as a natural preservative in salted fish.

Keywords

• zataria multiflira boiss
• listeria monocytogenes
• salted fish
• essential oil