Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran

Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

“…These results suggest that their behaviour was similar to that of LAB and anaerobic bacteria, where lower counts were obtained with high-intensity ultrasound and 0.3% OEO (T6); the immediate effect of this treatment on aerobic bacteria and LAB can be explained by the results reported by POHLMAN and co-workers (1997), and such effect had a persistent effect on mesophilic bacteria during storage. Similar to other reports (ORAL et al, 2009;SHEKARFOROUSH et al, 2007), the OEO concentration determines the levels of mesophilic bacteria during the storage of chicken breasts, since the lowest bacteria growth was observed at day 14 in T3, T5, and T6 (0.1% OEO, 0.3% OEO, and US with 0.3% OEO, respectively). As mentioned earlier, SAMS and FERIA (1991) suggested that treatment with ultrasound may release nutrients that promote microbial growth in some cases, which may explain the results obtained for anaerobic bacteria, LAB, and mesophilic bacteria in the present study, where ultrasound failed to reduce bacteria growth.…”

Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

“…According to Govaris et al [11] in control feta cheese, E. coli O157:H7 and Listeria monocytogenes strains survived up to 32 and 28 days of storage under (Modified atmosphere packaging) MAP at 4°C, while in treated samples with oregano EO at the dose of 0.1 ml per 100 g, they survived up to 22 and 18 days of storage under MAP, respectively, whereas with application of 0.2 ml per 100 g, the mentioned strains survived up to 16 or 14 days of same storage condition, respectively. Similar significant inhibitory effects of oregano-cranberry, oregano-nutmeg, and thyme-nisin on pathogenic bacteria in different meat samples were observed by Apostolidis et al [1], Shekarforoush et al [31], and Solomakos et al [33].…”

Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt

“…However, no specific evaluation on the antioxidant and antibacterial activities of different parts of M. fragrans has been made. Several comparative antioxidant (Chatterjee et al, 2007;Patil, Ghadyale, Taklikar, Kulkarni, & Arvindekar, 2011;Shan, Cai, Sun, & Corke, 2005;Su et al, 2007;Surveswaran, Cai, Corke, & Sun, 2007;Wojdy1o, Oszmianski, & Czemerys, 2007) and antibacterial assessments (Rani & Khullar, 2004;Mahady et al, 2005;Shekarforoush, Nazer, Firouzi, & Rostami, 2007;Zaidi, Yamada, Kadowaki, Usmanghani, & Sugiyama, 2009) of different spices and medicinal plants had revealed a promising activity of the seed and aril extracts of M. fragrans. The lower minimum inhibitory concentration (MIC) of the extracts against Helicobacter pylori (a gastric bacteria) and Streptococcus mutans (an oral bacteria) revealed their potential values for treating gastrointestinal disorders and as anticariogenic agent (Chung, Choo, Lee, & Hwang, 2006;Mahady et al, 2005;Zaidi et al, 2009).…”