The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated

The antimicrobial effect of of different concentrations of Zataria multiflora Boiss. essential oil atsupplementation levels of (0, 0.005, 0.015, 0. 03%), on E. Coli O157:H7 was examined in mincedbeef meat. All of the above concentrations showed acceptable organoleptic properties in minced beef.Eo at 0.03% possessed a strong antibacterial activity against E.Coli O157:H7 in minced beef. Thecorrelation coefficient of different concentrations of zataria multiflora Boiss. essential oil withlogarithm of the numbers of E. Coli O157:H7 was –0.701, –0.599 at 4 and 10°C respectively. It wasfound that effect of different concentrations of essential oil on growth rate of E. coli O157:H7 wasstatistically significant (p<0.01). In this study, it was found that treatment of minced beef meat with different concentrations of essential oils showed an inhibitory effect on E. Coli O157:H7 duringstorage at 4°C, but not at 10°C. According to the results of present study, storage at a properrefrigerated storage (4°C) is suggested.