Volume 17, Issue 101 (2020)                   FSCT 2020, 17(101): 145-153 | Back to browse issues page

‎ 10.52547/fsct.17.101.145

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
lashgaricharmi M, Mohsenzadeh M, Azizzadeh M, Maleki M. Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage. FSCT 2020; 17 (101) :145-153
URL: http://fsct.modares.ac.ir/article-7-39244-en.html
Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage
Mohammad Lashgaricharmi1 , Mohammad Mohsenzadeh 2, Mohammad Azizzadeh3 , Mohammad Maleki4
1- Graduated veterinary medicine student , Factulty of Veterinary Medicine, , Ferdowsi University of Mashhad (FUM)
2- Associate Professor, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM) , mohsenzadeh@um.ac.ir
3- Associate Professor, Department of Clinical Sciences, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM)
4- Ph.D. student, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM)
Abstract:   (3036 Views)
Escherichia coli O157: H7 is one of the most important pathogens causing food poisoning in meat products. In this study, the antimicrobial effects of Lavandula angustifolia and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage were investigated. minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Lavender essential oil for Escherichia coli O157: H7 were determined 0.625% and 1.25% by micro broth dilution method, respectively. Lavender essential oil was added to the minced meat in three concentrations (0, 0.5 and 1%) and NaCl in three concentrations (0, 2 and 4%). Subsequently, Escherichia coli O157: H7 was inoculated into minced meat at 105 CFU/gr. Minced meat treatments with Escherichia coli O157: H7 were counted on days (0, 3, 6 and 9) kept at refrigerated temperature (4 °C). The results showed that growth control of Escherichia coli O157: H7 of all treatments was significant (P<0.05) and mean log CFU/gr of bacterial count in 9 days was lower in all groups than control. Comparatively, the effect of NaCl alone was greater than that of essential oil alone. The greatest inhibitory effect was related to the simultaneous use of essential oil and NaCl.
 
Keywords: Escherichia Coli O157: H7, Lavender Essential Oil, NaCl, Minced Meat
Full-Text [PDF 326 kb]   (753 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2019/12/23 | Accepted: 2020/03/18 | Published: 2020/05/30
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.