The Effects of Satureja hortensis L. Essential Oil on the Growth and Survival of Salmonella typhimorium in Minced Poultry Meat During Refrigerated Storage
In: Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Kirmānshāh, Jg. 22 (2018-03-01), Heft 1
Online
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Zugriff:
Introduction: Food products and in particular meat are regarded as one of the main sources of Salmonella genus bacteria; accordingly, researchers' attention has recently been drawn to the use of natural preservatives to increase shelf-life and eliminate food-related diseases. The present study was conducted to investigate the effect of Satureja hortensis L. (Summer savory plant) essential oil on the growth of Salmonella Typhimorium in poultry meat. Methods: In the present study, the effects of different concentrations of Summer savory essential oil (0, 100ppm, 200ppm, 400ppm, and 800ppm) alone and with 1% sodium chloride on the growth and survival of Salmonella Typhimorium in refrigerated minced poultry meat were assessed on days zero, three, five and seven. Results: Summer savory essential oil significantly reduced Salmonella count compared to control group (P0.05). Conclusion: The results showed that Summer savory essential oil has antimicrobial properties, and it can be used as a natural preservative for increasing shelf-life of meat and meat products.
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The Effects of Satureja hortensis L. Essential Oil on the Growth and Survival of Salmonella typhimorium in Minced Poultry Meat During Refrigerated Storage
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| Autor/in / Beteiligte Person: | Azimi, Malek ; Moulodi, Fayegh ; Mohamad Alizade Khaledabad ; Seyyed Mehdi Razavi Rohani ; Moslem Neyriz Naghadehi |
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| Zeitschrift: | Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Kirmānshāh, Jg. 22 (2018-03-01), Heft 1 |
| Veröffentlichung: | Kermanshah University of Medical Sciences and Health Services, 2018 |
| Medientyp: | unknown |
| ISSN: | 2251-9076 (print) ; 2251-9068 (print) |
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