Adding food preservatives is one of the methods for increasing shelf-life and decreasing total bacterial count. Using experimental model as liquid substance and solid substrate is necessary for survey of antibacterial and preservative effect of essential oils. In This study, effect of different concentrations of Cinnamomum zeylanicum Blume. essential oil (0.00، 0.005، 0.015& 0.03%), temperatures (8 º C & 25 º C) and storage time (up to 21 days) was evaluated in a food model system (Hamburger). The results showed that effect of different concentrations of essential oil on growth rate of E. coli O157:H7 was statistically significant (p<0.01).Thus the effect of storage time on growth rate was statistically significant (p<0.01). In addition, decreasing the storage temperature (from 25º C to 8ºC) affected on decrease of the growth rate of the microorganism (p<0.01). Therefore The 0.03 % of cinnamon concentration in 8 º C has increasing effect in shelf-life in hamburger. Therefore using this essential oil as natural preservatives in low temperature in meat products is suggested.

Keywords: E .coli O157:H7, Cinnamomum Zeylanicum Blume. essential oil, E. coli O157:H7, Hamburger

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