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

Yasser Shahbazi; Nassim Shavisi; Ehsan Mohebi

doi:10.1111/jfs.12235

journal article Sep 28, 2015

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

Yasser Shahbazi Nassim Shavisi Ehsan Mohebi

Journal of Food Safety Vol. 36 No. 2 pp. 227-236 · Wiley

View at Publisher Save 10.1111/jfs.12235

Abstract

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

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Details

Published: Sep 28, 2015
Vol/Issue: 36(2)
Pages: 227-236
License: View

Authors

Y

Yasser Shahbazi

Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Razi University Kermanshah Iran

N

Nassim Shavisi

Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine University of Tehran Tehran Iran

E

Ehsan Mohebi

Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Razi University Kermanshah Iran

Cite This Article

Yasser Shahbazi, Nassim Shavisi, Ehsan Mohebi (2015). 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. Journal of Food Safety, 36(2), 227-236. https://doi.org/10.1111/jfs.12235

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

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