[Effect of Zataria multiflora boiss, essential oil, acetic acid, temperature and storage time on probable growth of Salmonella typhimurium in a brain heart infusion broth]

ABSTRACT

To study the effect of zataria multi flora Boiss essential oil, acetic acid, temperature and storage time on probable growth of salmonella typhimurium in brain heart infusion broth. Multiple factorial analysis of bacterial growth. Salmonella typhimurium. Log probability percentage [Log P%] for growth of salmonella typhimurium was investigated in Brain Heart Infusion [BHI] broth in response to different concentration of Zataria multiflora Boiss. essential oil [0.0. 0.03 and 0.06%] and acetic acid [pH, 7.4 and 6] during 43 days storage at three temperature [35,25 and 15 [degree sign] C]. The log P% of S. typhimurium was affected significantly [P<0.05] by different concentrations of essential oil, pH levels, storage temperature and their interaction. The Log P% of S. typhimurium in BHI broth [pH, 7.4] with 0% essential oil at 35, 25 and 15 [degree sign] C were 1.07, 1.07 and 0.41, respectively. This log P% in response to 0.03 and 0.06% essential oils were -2.93, -3.24 and -4.23, and -4.23, -4.23 and -4.23, respectively. The Log P% of S. typhimurium in BHI broth [pH, 6] with 0% essential oil at 35, 25 and 15 [degree sign] C were 2, 0.76 and 1.41, respectively. This Logp% in response to 0.03 and 0.06% essential oils were -1.93, -2.59 and -4.23, and -4.93, -4.93 and -4.93, respectively. At recent conditions, growth has been completely suppressed. Based on the results of this study, Zataria multiflora Boiss. essential oil can be used as a growth inhibitor for salmonella in food products