مطالعه تأثیر ضد باکتریایی اسانس گیاه زیره سبز بر باکتری لیستریا مونوسیتوژنز در پنیر سفید ایرانی

Listeriosis, an infectious disease caused by eating contaminated food with the bacterium Listeria monocytogenes, has been recognized as an important public health problem. The disease affects primarily pregnant women, newborns and adults with weakened immune system. With the aim of using plants essential oil as natural antibacteria, the effect of Cumin (Cuminum cyminum) essential oil (in 0/02% and 0/04% concentration) was studied on Listeria monocytogenes in Iranian white cheese as a food model inoculated with 10³ cfu/ml in milk consumed for cheese making during 60 days storage period and compared with the blank sample which was not contained essential oil. According to results Listeria monocytogenes after 1 log reduction was not isolated from cheeses containing 0/02% and 0/04% Cumin essential oil after 30 and 15 days of storage time respectively. But in cheese without Cumin essential oil (0%), the bacterium was isolated during the period of study. Statistical analysis with Repeated Measures Define in SPSS 16 showed significant difference between all treatments (p<0.05). Also One-Way ANOVA showed that the difference of bacterial loads (Listeria monocytogenes) after 7th day of storage was statistically significant (p<0.05). These results showed that Cuminum cyminum essential oil has antibacterial effect on Listeria monocytogenes