The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

Pilevar, Zahra; Hosseini, Hedayat; Hajimehdipoor, Homa; Shahraz, Farzaneh; Alizadeh, Leyla; Khaneghah, Amin Mousavi; Mahmoudzadeh, Maryam

doi:10.17113/ftb.55.01.17.4633

Cited by 19 publications

(9 citation statements)

References 25 publications

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“…Various factors affect EOs constituents such as species and part of plant, geographical, and seasonal variations, edaphic changes, plant's production and storage conditions, extraction methods, injuries, water stress, and droughts. (Pilevar & Hosseini, 2013;Pilevar et al, 2017). However, in nearly all of studies, the major constituents of ZMEO are of oxygenated monoterpenes including carvacrol, thymol, and p-cymene (Kashiri et al, 2017;Moradi et al, 2016).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout

Hosseini

Abdollahzadeh

Ranaei

et al. 2021

Food Science & Nutrition

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The small outbreaks of listeriosis as one of the leading causes of food poisoning‐associated deaths occur more than previously reported. In current study, the growth ability of Listeria monocytogenes strains isolated from different sources of food and human origin was measured under salt stress (0.5%, 2.5%, 5%, 7.5%, and 10%) and acid environments (pH = 6.64 and 5.77) for 96 hr by using a Bioscreen C microbiology reader at 37°C. In further steps of this study, after analysis of constituents of Zataria multiflora Boiss. essential oil (ZMEO), the sensory evaluation of the treated fish meat with ZMEO was performed. Then, the fish isolate of L. monocytogenes was exposed to sensory acceptable and subminimum inhibitory concentrations (subMICs) of ZMEO in fish broth and minced fish meat during incubation at abuse (12°C), room (22°C), and optimum (37°C) temperatures for 48 hr. The MIC of NaCl against four strains of L. monocytogenes was 10% at 37°C. The maximum optical densities (ODs) and under curve areas (AUC) of growth patterns in higher pH value and lower contents of NaCl followed the order of 21C > 6F > 66C > 22C of L. monocytogenes strains, while the lag time was prolonged in the reverse order. The maximum OD, growth, and lag times of samples treated with higher contents of NaCl and lower pH value were affected in a different order. The organoleptic evaluation showed that the fish meat treated with less than 0.5% of ZMEO was sensory acceptable. The population of L. monocytogenes remained relatively constant at the inoculation level of 107 cfu/ml (or g) at 12°C in broth and minced fish mediums. The inhibitory antilisterial activity of essential oil as an extensive‐used plant for food and pharmacological applications is negligible due to possible adverse sensory and toxic effects at relevant high doses.

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Section: Re Sults and Discussionmentioning

confidence: 99%

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout

Hosseini

Abdollahzadeh

Ranaei

et al. 2021

Food Science & Nutrition

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“…The samples were divided into three groups; the first group was treated with 1% liquid smoke or 0.1% thyme essential oil for chicken meatballs; the second group was treated with either 1% liquid smoke or 0.1% thyme essential oil for turkey meatballs; and the third group was kept as a control group. Each sample was packed in polyethylene bags and stored under the refrigerator stored at 4±1°C for 15 days at intervals of 0, 3, 6, 9, 12 and 15 days for the refrigerator sample (Pilevar et al, 2017).…”

Section: Preparation Of Meatballs Treated With Liquid Smoke or Essent...mentioning

confidence: 99%

Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Meatballs Chilled

Mahmoud

Sorour

2021

Journal of Sohag Agriscience (JSAS)

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The purpose of this study was to see how liquid smoke made from beech sawdust and thyme essential oil (TEO) affected the stability of chicken and turkey meatballs when kept refrigerated. The study looked at three factors: chicken and turkey meatballs, liquid smoke and TEO concentrations (1 % and 0.1 %, respectively), and shelf life at refrigerated temperatures at 4• +1 C for (0, 3, 6, 9, 12 and 15 days). Physicochemical (moisture, crude protein, crude fat, ash, pH value, water holding capacity) and total bacterial count parameters were examined. The treatments showed a considerable favorable effect on the overall bacterial count and physicochemical parameters. During storage, the samples treated with liquid smoke, then TEO, and control lost the least amount of moisture, protein, and water holding capacity. During storage, the fat, ash, and total bacterial count increased, with the greatest levels in control and the lowest in liquid smoke, followed by TEO. The pH value has decreased during storage by addition of liquid smoke 1% compared to TEO, and control. The interaction between treatments and storage days showed significant effect (P ≤0.05) on protein, fat, pH value, water holding capacity and total bacterial count. Furthermore, the lowest change was noticed in samples treated with liquid smoke during storage. Applications of liquid smoke in meatballs reduced the rate of microbial damage, maintained the physiochemical properties and were better accepted compared to TEO and control.

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“…Recent studies have revealed that essential oils can be used as preservative in foods and even can have prevention role in developing multidrug-resistant bacteria. 65,66,70 According to literatures, some essential oils can have synergistic inhibitory effect in combination with conventional drugs which can lead to reducing effective dose of drugs and therefore, lessen their adverse effect. 71 For example, study of Fadli et al, 72 indicated that combination of conventional antibiotic and essential oil of Moroccan endemic thyme could have synergistic effect in antimicrobial activity and resulting in reduction of required effective dose, toxic side effects and also cost concerning of drug resistant bacteria.…”

Section: Alternatives For Antibiotics For Food Animalsmentioning

confidence: 99%

Drug Resistance and the Prevention Strategies in Food Borne Bacteria: An Update Review

et al. 2019

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Antibiotic therapy is among the most important treatments against infectious diseases and has tremendously improved effects on public health. Nowadays, development in using this treatment has led us to the emergence and enhancement of drug-resistant pathogens which can result in some problems including treatment failure, increased mortality as well as treatment costs, reduced infection control efficiency, and spread of resistant pathogens from hospital to community. Therefore, many researches have tried to find new alternative approaches to control and prevent this problem. This study, has been revealed some possible and effective approaches such as using farming practice, natural antibiotics, nano-antibiotics, lactic acid bacteria, bacteriocin, cyclopeptid, bacteriophage, synthetic biology and predatory bacteria as alternatives for traditional antibiotics to prevent or reduce the emergence of drug resistant bacteria.

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The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

Cited by 19 publications

References 25 publications

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout

Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Meatballs Chilled

Drug Resistance and the Prevention Strategies in Food Borne Bacteria: An Update Review

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