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Effects of Z iziphora clinopodioides Essential Oil and Nisin, Both Separately and in Combination, to Extend Shelf Life and Control E scherichia coli O 157: H 7 and S taphylococcus aureus in Raw Beef Patty during Refrigerated Storage
Author(s) -
Shahbazi Yasser,
Shavisi Nassim,
Mohebi Ehsan
Publication year - 2016
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12235
Subject(s) - nisin , food science , essential oil , preservative , chemistry , mesophile , carvacrol , shelf life , thymol , antimicrobial , aroma , psychrotrophic bacteria , bacteria , biology , genetics , organic chemistry
The effect of Z iziphora clinopodioides (0.1 and 0.2%) and nisin (250 and 500 IU /g), both separately and in combination, on mesophilic, psychrotrophic and E nterobacteriaceae microorganisms and also on S taphylococcus aureus and E scherichia coli O 157: H 7 in raw beef patty during storage at refrigerated temperature for 9 days were evaluated. Carvacrol (64.22%), followed by thymol (19.22%), p‐ cymene (4.86%) and γ ‐terpinene (4.63%) were the most abundant components of the essential oil. Both the essential oil and nisin significantly ( P < 0.05) affected the growth of psychrotrophic, E nterobacteriaceae and mesophilic bacteria and also S . aureus and E . coli O157:H7. Among the experimental groups, samples treated with 0.2% essential oil + 500 IU /g nisin showed the significant most rapid decrease ( P < 0.05) in the number of tested microorganisms. Our findings indicate that the essential oil of Z . clinopodioides and nisin has a potential to be applied as an antimicrobial and preservative agent in food products, especially in beef patty. Practical Applications The genus Z iziphora is widely used as appetitive, carminative, antiseptic, wound‐healing material, sedative, stomach tonic, expectorant and antiseptic in different parts of I ran. In addition, the air‐dried aerial parts of the plant were used in culinary as spice in different foods such as meat and cheese to enhance of their flavor and aroma. In the present study, the essential oil and nisin, both separately and in combination, were very effective in inhibiting E nterobacteriaceae , mesophilic and psychrotrophic microorganisms and also E scherichia coli O 157: H 7 and S taphylococcus aureus . This essential oil and nisin could be natural antimicrobial alternatives to the synthetic chemical preservatives.