اثر اسانس آویشن شیرازی بر روی احتمال رشد ویبریو پاراهمولیتیکوس در محیط آبگوشت قلب و مغز

Chemical preservatives are usually used to reduce or eliminate pathogenic or spoilage microorganisms but their inordinate applications have resulted in toxigenic residuals and adverse effects on consumers, So many researches have been done to substitute the chemicals with naturally occurring compounds, especially plant essential oils. In this study log P% of vibrio parahaemolyticusATCC 43996 with different concentrations of zataria multiflora Boiss essential oil ( 0, 0.0025, 0.005, 0.015, 0.03 and 0.045%) in BHI broth during incubation at 35° C for 43 days was investigated. Log P% ofvibrioparahaemolyticus was affected very significantly( p<0.001) with all concentrations of zataria multiflora Boiss. Essential oil Vibrio parahaemolyticus wasn’t grow In any tubes of 0.03 and 0.045%concentrations of essential oil and maximum of log p% was calculated as -4.241. Maximum log P% of this bacterium in 0.015% concentration of essential oil was achievedat15^th day and was 1.761, whereas the maximum log p% for 0.005, 0.0025 and 0 concentrations of essential oil that was 3.902, were achieved at 19^th , 4^th and 0 day. In conclusion the log P% of vibrio parahaemolyticus was decreased by increasing of zataria essential oil concentrations.