بررسی اثر ضد میکروبی اسانس اسطوخودوس (Lavandula Angustifolia) و نمک (NaCl) بر کنترل رشد اشریشیاکلی O157:H7 تلقیح شده به گوشت چرخ شده گوساله طی زمان نگهداری

نویسندگان
محمد لشگری چرمی 1
محمد محسن زاده 2
محمد عزیززاده 3
محمد مالکی 4
1 دانش آموخته دکتری عمومی دامپزشکی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
2 دانشیار گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
3 دانشیار گروه علوم درمانگاهی، بهداشت و پیشگیری بیماریهای دامی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
4 دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، ایران
10.52547/fsct.17.101.145
چکیده
باکتری اشریشیاکلی O157:H7 یکی از پاتوژن­های مهم در ایجاد مسمومیت­های غذایی در محصولات گوشتی است. در این پژوهش اثر ضد میکروبی اسانس اسطوخودوس (Lavandula Angustifolia) و نمک (NaCl) بر رشد باکتری اشریشیاکلی O157:H7 تلقیح شده به گوشت چرخ شده گوساله طی زمان نگهداری انجام گرفت. حداقل غلظت بازدارندگی (MIC) و کشندگی (MBC) اسانس اسطوخودوس در مورد باکتری اشریشیاکلی O157:H7 با استفاده از روش ماکرو دایلوشن براث به ترتیب 625/0 % و 25/1 % تعیین گردید. اسانس اسطوخودوس در سه غلظت (صفر، 5/0 و 1 درصد) و نمک در سه غلظت (صفر، 2 و 4 درصد) به گوشت چرخ شده اضافه گردید. در مرحله بعد باکتری اشریشیاکلی O157:H7 به میزان CFU/gr10۵ به تمیارهای مختلف گوشت چرخ شده تلقیح شد. گوشت های چرخ شده و تلقیح شده با باکتری اشریشیاکلی O157:H7 در روزهای (صفر، 3، 6 و 9) نگه داری شده در دمای یخچال (4 درجه سانتی گراد) مورد شمارش قرار گرفتند. نتایج نشان داد که اثر تمام تیمارها بر جلوگیری از رشد باکتری اشریشیاکلی O157:H7 معنی دار (P< 0.05) بود و میانگین لگاریتم تعداد باکتری در دوره 9 روزه، در همه گروه­ها کمتر از گروه کنترل بود. به طور مقایسه ای اثر نمک به تنهایی نسبت به اثر اسانس به تنهایی بیشتر بود. بیشترین اثر مهارکنندگی مربوط به استفاده همزمان اسانس و نمک بود.
کلیدواژه‌ها
اشریشیاکلی O157:H7
اسانس اسطوخودوس
نمک
گوشت چرخ شده

موضوعات

عنوان مقاله English

Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage

نویسندگان English

mohammad lashgaricharmi 1
Mohammad Mohsenzadeh 2
Mohammad Azizzadeh 3
Mohammad Maleki 4
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)
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)
چکیده English

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.

کلیدواژه‌ها English

Escherichia Coli O157: H7
Lavender Essential Oil
NaCl
Minced meat
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