Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat

Abdullah, B. H., Hatem, S. F., & Jumaa, W. (2015). A comparative study of the antibacterial activity of clove and rosemary essential oils on multidrug resistant bacteria. UK Journal of Pharmaceutical and Biosciences, 3(1), 18–22.

Abu-Reida, I. M., Jamous, R. M., & Ali-Shtayeh, M. S. (2014). Phytochemistry, pharmacological properties and industrial applications of Rhus coriaria L. (sumac). Jordan Journal of Biological Sciences, 147(1573), 1–12.

Ahmadi, R., Eskandani, M. A., & Saadati, D. (2017). Evaluation of antimicrobial effect of iranian sumac on Bacillus cereus in a commercial barley soup. Slovenian Veterinary Research, 54(2).

Aliakbarlu, J., & Mohammadi, S. (2015). Effect of sumac (Rhus coriaria L.) and barberry (Berberis vulgaris L.) water extracts on microbial growth and chemical changes in ground sheep meat. Journal of Food Processing and Preservation, 39(6), 1859–1866.

Borch, E., Kant-Muermans, M.-L., & Blixt, Y. (1996). Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology, 33(1), 103–120.

Comi, G. (2017). Spoilage of meat and fish. In The Microbiological Quality of Food (pp. 179–210). Elsevier.

Contini, C., Álvarez, R., O’sullivan, M., Dowling, D. P., Gargan, S. Ó., & Monahan, F. J. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Science, 96(3), 1171–1176.

Davidson, P. M., Taylor, T. M., & Schmidt, S. E. (2013). Chemical preservatives and natural antimicrobial compounds. In Food microbiology (pp. 765–801). American Society of Microbiology.

Ekrami, M., & Emam‐Djomeh, Z. (2014). Water vapor permeability, optical and mechanical properties of salep‐based edible film. Journal of Food Processing and Preservation, 38(4), 1812–1820.

Ghabraie, M., Vu, K. D., Tata, L., Salmieri, S., & Lacroix, M. (2016). Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Science and Technology, 66, 332–339.

Irshad, S., Mahmood, M., & Perveen, F. (2012). In vitro antibacterial activities of three medicinal plants using agar well diffusion method. Res J Biol, 2(1), 1–8.

Jalali-Heravi, M., Moazeni, R. S., & Sereshti, H. (2011). Analysis of Iranian rosemary essential oil: Application of gas chromatography–mass spectrometry combined with chemometrics. Journal of Chromatography A, 1218(18), 2569–2576.

Moreno, S., Scheyer, T., Romano, C. S., & Vojnov, A. A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research, 40(2), 223–231.

Nasar-Abbas, S. M., & Halkman, A. K. (2004). Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens. International Journal of Food Microbiology, 97(1), 63–69.

Parekh, J., Inamdhar, P., Nair, R., Baluja, S., & Chanda, S. (2005). Synthesis and antibacterial activity of some Schiff bases derived from 4-aminobenzoic acid. Journal-Serbian Chemical Society, 70(10), 1155.

Raeisi, M., Ebrahimi, M., Hashemi, M., Aminzare, M., Khoshbakht, R., Sadeghi, A., & Raeisi, V. (2017). Comparison of chemical components and antibacterial activity of rosemary essential oil grown in various regions of Iran against foodborne pathogenic bacteria. Journal of Pharmaceutical Sciences and Research, 9(10), 1725–1730.

Ridell, J., & Korkeala, H. (1993). Special treatment during slaughtering in Finland of cattle carrying an excessive load of dung; meat hygienic aspects. Meat Science, 35(2), 223–228.

Smaoui, S., Hsouna, A. Ben, Lahmar, A., Ennouri, K., Mtibaa-Chakchouk, A., Sellem, I., … Mellouli, L. (2016). Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat. Meat Science, 117, 196–204.

Soldatou, N., Nerantzaki, A., Kontominas, M. G., & Savvaidis, I. N. (2009). Physicochemical and microbiological changes of “Souvlaki”–A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters. Food Chemistry, 113(1), 36–42.

Solomakos, N., Govaris, A., Koidis, P., & Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25(1), 120–127.

Van Hecke, T., Ho, P. L., Goethals, S., & De Smet, S. (2017). The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Research International, 102, 785–792.

Van Hecke, T., Ho, P. L., Goethals, S., & De Smet, S. (2017). The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food research international, 102, 785-792.

Van Hecke, T., Van Camp, J., & De Smet, S. (2017). Oxidation during digestion of meat: interactions with the diet and helicobacter pylori gastritis, and implications on human health. Comprehensive Reviews in Food Science and Food Safety, 16(2), 214–233.

Williams, P. (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64, S113–S119.

Yadolahi‐Baghloei, M., Pajohi‐Alamoti, M., & Bazargani‐Gilani, B. (2017). Behavior of Staphylococcus aureus affected by sumac water extract in vitro and Koobideh Kebab. Journal of Food Processing and Preservation, 41(4), e13078.

Zaidan, M. R., Noor Rain, A., Badrul, A. R., Adlin, A., Norazah, A., & Zakiah, I. (2005). In vitro screening of five local medicinal plants for antibacterial activity using disc diffusion method. Trop Biomed, 22(2), 165–170.