Effects of Ziziphora clinopodioides Essential Oil and Nisin, Both Separately and in Combination, to Extend Shelf Life and Control Escherichia coli O157:H7 and Staphylococcus aureus in Raw Beef Patty during Refrigerated Storage

摘要: The effect of Ziziphora clinopodioides (0.1 and 0.2%) nisin (250 500 IU/g), both separately in combination, on mesophilic, psychrotrophic Enterobacteriaceae microorganisms also Staphylococcus aureus Escherichia coli O157:H7 raw beef patty during storage at refrigerated temperature for 9 days were evaluated. Carvacrol (64.22%), followed by thymol (19.22%), p-cymene (4.86%) γ-terpinene (4.63%) the most abundant components essential oil. Both oil significantly (P < 0.05) affected growth psychrotrophic, mesophilic bacteria S. aureus E. coli O157:H7. Among experimental groups, samples treated with 0.2% oil + 500 IU/g showed significant rapid decrease number tested microorganisms. Our findings indicate that Z. clinopodioides has a potential to be applied as an antimicrobial preservative agent food products, especially patty. Practical Applications The genus is widely used appetitive, carminative, antiseptic, wound-healing material, sedative, stomach tonic, expectorant antiseptic different parts Iran. In addition, air-dried aerial plant culinary spice foods such meat cheese enhance their flavor aroma. present study, nisin, very effective inhibiting Enterobacteriaceae, aureus. This could natural alternatives synthetic chemical preservatives.