The effect of Satureja khuzestanica essential oil on E.coli in Iranian white cheese

Escherichia coli is one of the most important members coliforms, which are important in terms of Pathogenicity and toxicity.The aim of this study using of Satureja khuzestanica essential oil as an antibiotic and natural preservatives in a food model (cheese UF) was after 60 days of storage. The data was analyzed using SPSS 16 and statistical tests One_Way ANOVA and Repeated Measures Define. The effect of Satureja khuzestanica essential oil (in 0.02% and 0.04% concentration) was studied on Escherichia coli with 104 cfu/ml in retentate consumed for cheese making with the blank sample which was not contained essential oil. The concentration of 0.02 and 0.04 % bacteria in the cheese containing the essential oil of 15 keeping up with the other days showed significant difference with the cheese without Satureja khuzestanica essential oil (p