Journal of Veterinary Research

Journal of Veterinary Research

EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E.COLI 0157:H7 IN HAMBURGER USING HURDLE TECHNOLOGY

Authors
negin noori
Noordahr Rokni
Afshin Akhondzadeh
Ali Misaghi
Majid Alipour Eskandani
Fahimeh Toorian
Abstract
In This study, the effect of different concentrations of Zataria multiflora Boiss. essential oil (0.00, 0.005,0.015,0.03%), temperatures (8&25° C) and storage time (up to 21 days) was evaluated in a food model system (Humburger). The correlation coefficient of different concentrations of zataria multiflora Boiss.essential oil with logarithm of the numbers of E.coli 0157:H7 was (-0.528 ). It was found that effect of different concentrations of essential oil on growth rate of E.coli 0157:H7 was statistically significant (p<0.05). The correlation coefficient of storage time and logarithm of the number of microorganism used in this study was (0.434), which indicated a decrease in the growth rate when the storage time was increased. The effect of storage time on growth rate was statistically significant (p<0.05). In addition the correlation coefficient of storage temperature with logarithm of the number of bacterium was (0.500). In other words, decreasing the storage temperature (from 25°C to 8°C) resulted in the decrease of the growth rate of the microorganism (p<0.05) .
Keywords
Boiss.essential oil
E. coli 0157:H 7' total bacterial count.
Zataria multiflora
Journal of Veterinary Research
Volume 63, Issue 3 - Serial Number 3
Autumn 2008
Pages 247-252