Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage

Authors
najmeh Vahed Dehkordi 1
ebrahim rahimi 2
1 Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 Department of Food and Aquatic Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
10.52547/fsct.17.105.81
Abstract
Staphylococcus aureus is one of the most important pathogens that cause food poisoning, especially in meat products. Satureja hortensis extract has a excessive effect in preventing the growth of Staphylococcus aureus due to its high content of phenolic compounds in vitro. The aim of this study was to investigate the effect of methanolic extract of Satureja hortensis on the inhibition of growth of Staphylococcus aureus in ground meat and to determine its effective concentration in this product. After extraction of Satureja hortensis extract using methanol, the extract was added to inoculated meat with Staphylococcus aureus at concentrations of 0.06, 0.125, 0.25, 0.5, 1 and 1.5% and after 7, 14, 21 and 28 days total count and growth rate of this bacterium were studied. The results showed that concentrations of 0.25% or more of Satureja sativa extract could inhibit the growth of Staphylococcus aureus and total count in ground meat. On the other hand, sensory evaluation results showed that using up to 0.5% of Satureja sativa extract had a positive effect on sensory characteristics of ground meat. Therefore, the Satureja sativa extract can be used as a natural preservative in meat products, especially ground meat.
Keywords
Satureja hortensis
Staphylococcus aureus
Ground Meat

Subjects

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