RESUMO
Zataria multiflora Boiss. is one of the Iranian traditional spices and it has antimicrobial effect on the pathogenic bacteria which are agents for some current foodborne intoxications. The present study was conducted to evaluate the antimicrobial activity of Zataria multiflora Boiss. Essential oil on Escherichia coil 0157:H7. Minimum inhibitory concentration [MIC] and minimum bactericidal concentration [MBC] of Zataria multiflora Boiss. Essential oil [EO] for Escherichia coil 0157:H7 at 35°C, the effect of subinhibitory concentrations of EO on growth curve of bacteria up to 24 hours at 25 and 35°C and also production of shigatoxin 2 [Stx2], at 35°C has been determined. MIC and MBC of EO which have been evaluated were 0.04 and 0.06%, respectively the effect of subinhibitory concentrations of EO on bacterial growth curve during 24 hours has been determined by spectrophotometer device at 25 and 35°C and also production of shigatoxin 2 [Stx2], at 35°C has been determined. Subihibitory concentrations of EO, significantly, decreased the production of Stx2 at 35°C in a dose dependent manner. The results showed that Zataria multiflora Boiss. Essential oil had inhibitory effect on Escherichia coli 0157:H7 and it can be used as a natural preservative in food industry