Inhibitory Effect of Essential Oil Daenensis of Minced Beef

Anti microbial properties of Thyme extract and essence various microbes have been tested and approved. The aim of this study was to determine the antimicrobial properties of the essence of this plant in heated and minced beef. At first، property effect of this plant essence on Escherichia coli bacteria was tested in Muller Hinton media by well-assay method. After the assurance of this property، the essence of this plant was tested on heated and minced beef. Beef was minced and heated by autoclave set and then cooled and inoculated by Escherichia coli bacteria. Sampling and dilution of these dishes were done and tested in blood agar media for 12 days، once every two days. The gathered data was analyzed by using the SPSS software. it was observed that thyme daenensis essence had preservative effect on Escherichia coli bacteria and decreased the multiplicity of these bacteria compared to the control group. Moreover، the Nisin sodium chloride showed no synergist property on preservative effect of thymus daenensis essence. the thymus daenensis could decrease the multiplicity of Escherichia coli bacteria on minced beef.