Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

Abstract

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

“…In particular, EO of Zataria multiflora strongly inhibited all the E. coli strains. Our results agree with other authors who have shown that Zataria multiflora EO had an inhibitory effect on growth of E. coli O157 in white-brined cheese and in traditional Lighvan cheese [35].…”

Comparison of the Antimicrobial Effect of Zataria Multiflora Essence and Deconex Surface on Microbial Load of Emergency Ambulances

“…can reduce the risk of foodborne bacteria and especially E. coli in food products. 26 Also, Abramovic et al reported the antioxidant potential (AOP) and effects of Zataria multiflora, especially against bacteria such as Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejunum, which is compatible with our study's findings. 27 According to Osanloo et al carvacrol and thymol are the main components of ZM which produce antimicrobial effects against fungus, E. coli, and S. aureus Zomorodian supported the idea of using ZM in mouthwashes and denture cleansers since they show high efficacy in inhibiting microbial strains.…”