The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated storage

Abstract

The antimicrobial effect of 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 meat. 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. 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

Keywords

• Zataria multiflora
• Boiss. E.coli O157:H7
• Minced meat