Author/Authors :
Hashemi Mohammad نويسنده , Raeisi Mojtaba نويسنده Department of Public Health, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran , Aminzare Majid نويسنده Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran , Afshari Asma نويسنده Graduate Student, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , Sadeghi Ali Reza نويسنده Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Sadeghi Ali Reza , Khodadadi Mahdi نويسنده Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran. Khodadadi Mahdi , Ahmadzadeh Amir Mahmoud نويسنده Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran. Ahmadzadeh Amir Mahmoud
Abstract :
Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat.
Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage.
Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p<0.05) compared with 0.5% and 1% concentrations during 9 days of storage. Listeria monocytogenes significantly decreased in treatments with 0.5%, 1 and 2% of Zataria multiflora essential oil.
Conclusion: Zataria multiflora has an inhibitory effect on the growth of L. monocytogenes and in higher concentrations on the growth of S. typhimurium and can be used as a natural preservative in order to retard the growth of food-borne pathogens.
