Antibacterial effect of lemon verbena leaf extract against Escherichia coli and Staphylococcus aureus in traditional ice cream

Unpasteurized ice cream production in iran is very common as traditional ice cream. Based on extensive researches on the use of herbal compounds for inhibiting the growth of bacteria, this study investigated the antibacterial effects of lemon verbena leaves extract against Staphylococcus aureus and Escherichia coli in traditional ice cream. In order to with the standard principles, traditional ice cream samples containing concentrations of 3, 10, 20, 50 and 100 mg ml ethanol extract of the leaves of the lemon verbena were prepared. And then Samples by bacterial suspension containing 105CFU/ml of Staphylococcus aureus and Escherichia coli were inoculated. And finally antibacterial effects of different concentrations of extract of over time in the freezer -20 ° C in addition to control samples were evaluated. In the case of Escherichia coli the results showed that at all concentrations, between the number of bacteria there is a significant difference compared to control samples (P