[ study on the effects of garlic essential oil on growth curve and TDH toxin production of vibrio parahaemolyticus]

Vibrio parahaemolyticus causes acute gastroenteritis associated with the consumption of contaminated raw or under cooked seafood. The virulence of vibrio parahaemolyticus is initially attributed to the production of a thermostable direct hemolysin [TDH]. The survey of different concentrations of garlic essential oil [Allium sativum] on MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus. The effects of garlic essential oil at concentrations of 0, 0.005, 0.015, 0.03 and 0.045% on the MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus were studied in BHI model. MIC and MBC of garlic essential oil was estimated 0.03%. The essential oil showed significant effect on toxin production, Titers of TDH production in 0 and 0.005% were 1/256 comparing to 1.64 in 0.015% concentration of EO. Concentrations of 0.005 and 0.015% of garlic essential oil reduced the bacterial growth rate significantly [p<0.05] compared to the control group. Garlic essential oil showed to be effective against bacterial growth and production of TDH toxin. Its potential application in food systems may be suggested

[ combined effect of Zataria multiflora boiss. and Cinnamomum zeylanicum Nees. essential oil on the growth of Bacillus cereus in a food model system]

Bacillus cereus is a spore-forming food-borne pathogen often associated with food products such as meat, vegetables, soup, rice, and milk and other dairy products. The use of plant-derived antimicrobial compounds such as Zataria multiflora Boiss. and Cinnamomum zeylanicum Nees. essential oils as natural preservatives inhibits the growth of several pathogens. The objective of this survey is evaluation the antibacterial combination effect of multiflora Boiss. and Cinnamomum zeylanicum Nees. essential oils on Bacillus cereus in a food model. Effects of different concentrations of Zataria multiflora Boiss. and Cinnamomum zeylanicum Nees. essential oils on growth of Bacillus cereus were evaluated in commercial barely soup in two storage temperature [10 and 25°C] at certain intervals. The growth of Bacillus cereus was significantly decreased by Zataria multiflora Boiss. essential oil 45 microl 100 ml[-1] concentration, combination with Cinnamomum zeylanicum Nees. essential oil 30microl 100ml[-1] in 10°C[p < 0.05]. In 25°C by Zataria multiflora essential oil 30 and 40microl 100ml[-1], the growth of B. cereus was lower significantly [p < 0.05]. The combination of Zataria multiflora Boiss. essential oil and Cinnamomum zeylanicum Nees. essential oils in 10°C, and Zataria multiflora single in 25°C exhibits inhibitory effects on growth of B. cereus. Combination of these essential oils together in small amounts can inhibit growth of B. cereus significantly; so be maintain the acceptable sensory properties of foods

[ survey of the effect of Cuminum cyminum L. essential oil on the growth of Bacillus cereus in a food model system]

Bacillus cereus is a gram positive and spore-forming bacteria that often associated with food products such as meat, vegetables, soup, rice, and milk and other dairy products. 1 - 20% of total outbreaks of food intoxication in the world are caused by Bacillus cereus. There is an increasing interest in the use of plant-derived antimicrobial compounds as natural preservatives for foods; such as Cuminum cyminum L. essential oil that inhibition of the growth of several pathogens by it has been reported in various articles. The objective of this survey is evaluation of antibacterial effect of Cuminum cyminum L. essential oil on Bacillus cereus in a food model. The essential oil of Cuminum cyminum plant was obtained by steam-distillation and analyzed by GC/MS. Then, effects of different concentrations of this essential oil [0, 50, 150, 300 and 450ppm] on growth of Bacillus cereus were evaluated in commercial barely soup in two storage temperature [10 and 25°C] at 12 intervals [0, 1, 2, 3, 4, 5,6, 9, 12, 15, 18 and 21 days]. The logarithm of Bacillus cereus was significantly decreased by 300 and 450ppm EO concentration incubated at 10°C storage temperature and 450 ppm EO concentration incubated at 25°C storage temperature [p < 0.01]. The results showed, the potential inhibitory effects of the Cuminum cyminum L. essential oil on Bacillus cereus in a food model [commercial barely soup]

Fate of Listeria monocytogenes during the manufacturing process of Iranian white brined cheese as affected by Zataria Multiflora Boiss. Essential oil

There are many reports about the isolation of Listeria monocytogenes from different kinds of cheese. Natural preservatives such as Zataria multiflora Boiss. Essential oil can inhibit the growth of foodborne pathogens. Evaluation of antibacterial effect of Zataria multiflora Boiss. Essential oil on Listeria monocytogenes in Iranian white brined cheese. The essential oil of this plant were obtained by hydrodistilation and analysed by GC/MS. Effect of different concentrations of this essential oil [0,50, 150 and 300 ppm] on Listeria monocytogenes were evaluated in Iranian white brined cheese. Results showed the significant [p < 0.05] effect of the essential oil at concentrations of 150 and 300 ppmThe results showed, the potential inhibitory effects of the Zataria multiflora Boiss. Essential oil on Listeria monocytogenes in Iranian white brined cheese