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In this research, antimicrobial activity of extract of Salvia leriifolia were investigated with different concentrations of the extract (5000, 10000, 15000 and 20000 mg/kg) on Staphylococcus aureus count and Total viable count in hamburger at different time intervals: after treatment (day 0) and after storage for 15, 30 and 45 day at -12^˚C, all microbiological analyses performed at 3 replication. The results showed that both of microbial total count and the number of Staphylococcus aureus in all samples with different concentrations of extract, decreased during storage. This decreasing effect was significant on day 15 and 30 for Staphylococcus aureus and total count, respectively. Our data also showed that the extract of Salvia leriifolia at highest concentration (20000 mg/kg) caused maximum reduction compared to other concentrations and extract at lowest concentration (5000 mg/kg) was less effective in initial Staphylococcus aureus population and microbial total count. These data indicate that Salvia leriifolia extract can exhibit antimicrobial activity against Staphylococcus aureus; so it can be considered as an alternative natural preservative in food products.

Keywords: Salvia leriifolia leaf, Antimicrobial activity, Staphylococcus aureus, total viable count, natural preservative

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