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Effect of Zataria multiflora essential oil on Salmonella typhimurium and Listeria monocytogenes in ground meat

Mojtaba Raeisi, Mohammad Hashemi, Alireza Sadeghi, Majid Aminzare, Mahdi Khodadadi, Amir Mahmoud Ahmadzade, Asma Afshari


Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. Chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogen was evaluated in meat.

Materials and Methods: The inhibitory effect of Zataria multiflora essential oil (MIC and MBC) 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 in treatments with 0.5%, 1 and 2% of Zataria multiflora essential oil was significantly decreased.

Conclusions: 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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