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Mojtaba Raeisi , Mohammad Hashemi , Ali Reza Sadeghi , Majid Aminzare , Mahdi Khodadadi, Amir Mahmoud Ahmadzadeh , Asma Afshari,
Volume 2, Issue 4 (9-2017)
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.


 

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