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


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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
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:   (3179 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.
 
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Article Type: Original Research | Subject: Food quality control
Received: 2019/12/23 | Accepted: 2020/03/18 | Published: 2020/05/30

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