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بررسی اثر اسانس آویشن شیرازی و درجه نگهداری بر روی میزان رشد E.COLI 0157:H7 در همبرگر با استفاده از سیستم HURDLE TECHNOLOGY | ||
| مجله تحقیقات دامپزشکی (Journal of Veterinary Research) | ||
| مقاله 13، دوره 63، شماره 3، مهر 1387، صفحه 247-252 اصل مقاله (133.34 K) | ||
| نویسندگان | ||
| نگین نوری؛ نوردهر رکنی؛ افشین آخوند زاده؛ علی میثاقی؛ مجید علیپور اسکندانی؛ فهیمه توریان | ||
| گروه بهداشت و کنترل کیفی مواد غذایی،دانشکده دامپزشکی دانشگاه تهران | ||
| چکیده | ||
| In This study, the effect of different concentrations of Zataria multiflora Boiss. essential oil (0.00, 0.005,0.015,0.03%), temperatures (8&25° C) and storage time (up to 21 days) was evaluated in a food model system (Humburger). The correlation coefficient of different concentrations of zataria multiflora Boiss.essential oil with logarithm of the numbers of E.coli 0157:H7 was (-0.528 ). It was found that effect of different concentrations of essential oil on growth rate of E.coli 0157:H7 was statistically significant (p<0.05). The correlation coefficient of storage time and logarithm of the number of microorganism used in this study was (0.434), which indicated a decrease in the growth rate when the storage time was increased. The effect of storage time on growth rate was statistically significant (p<0.05). In addition the correlation coefficient of storage temperature with logarithm of the number of bacterium was (0.500). In other words, decreasing the storage temperature (from 25°C to 8°C) resulted in the decrease of the growth rate of the microorganism (p<0.05) . | ||
| عنوان مقاله [English] | ||
| EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E.COLI 0157:H7 IN HAMBURGER USING HURDLE TECHNOLOGY | ||
| نویسندگان [English] | ||
| negin noori؛ Noordahr Rokni؛ Afshin Akhondzadeh؛ Ali Misaghi؛ Majid Alipour Eskandani؛ Fahimeh Toorian | ||
| چکیده [English] | ||
| In This study, the effect of different concentrations of Zataria multiflora Boiss. essential oil (0.00, 0.005,0.015,0.03%), temperatures (8&25° C) and storage time (up to 21 days) was evaluated in a food model system (Humburger). The correlation coefficient of different concentrations of zataria multiflora Boiss.essential oil with logarithm of the numbers of E.coli 0157:H7 was (-0.528 ). It was found that effect of different concentrations of essential oil on growth rate of E.coli 0157:H7 was statistically significant (p<0.05). The correlation coefficient of storage time and logarithm of the number of microorganism used in this study was (0.434), which indicated a decrease in the growth rate when the storage time was increased. The effect of storage time on growth rate was statistically significant (p<0.05). In addition the correlation coefficient of storage temperature with logarithm of the number of bacterium was (0.500). In other words, decreasing the storage temperature (from 25°C to 8°C) resulted in the decrease of the growth rate of the microorganism (p<0.05) . | ||
| کلیدواژه‌ها [English] | ||
| Boiss.essential oil, E. coli 0157:H 7' total bacterial count., Zataria multiflora | ||
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