Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2008.2054.2061Escherichia coli O157:H7]]>FazlaraA. NajafzadehH. LakE. 1220081117Investigation were carried out to compare the efficiency
of three plant essential oils; Zataria multiflora, Carum carvi
and Mentha piperita as natural food preservatives. The effect of
these plant essential oils at concentrations of 0.0, 0.3, 0.6 and 1% was
studied against inoculated Escherichia coli O157:H7 (105
cfu mL-1) in prepared commercial chicken soup stored at 8 and
35°C over seven (168 h) and three (72 h) days, respectively by plate
count technique on CT-SMAC agar. Zataria multiflora was the most
effective essential oil against the bacterium in all concentrations, followed
by Mentha piperita and Carum carvi. The maximum inhibitory
effects of all essential oils were seen at 1% concentration. The inhibitory
effects were affected by the incubation temperature as well as by the
type and concentrations of essential oils. The 1% concentration of Mentha
piperita and0.6 and 1% concentrations of Zataria multiflora
essential oil showed bacteriostatic effect on growth of Escherichia
coli O157:H7 at 35°C. Also 1% concentration of Carum carvi,
0.6 and 1% concentrations of Mentha piperita and 0.6% concentration
of Zataria multiflora essential oil had bacteriostatic effect while
1% concentration of Zataria multiflora essential oil showed bactericidal
effect on the bacteria during the incubation period at 8°C. It is
concluded that selected plant essential oils have promising inhibitory
effects on Escherichia coli O157:H7 in chicken soup and could be
considered as natural food preservatives. This is especially relevant
at a time when there is an increasing interest in finding more natural
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