چکیده مقاله
Background: In the present study, the antibacterial properties of the essential oils obtained from the aerial parts of the Teucrium Persicum were assayed Methods: The essential oils were studied for activity against Staphylococcus aureus, Escherichia coli, Salmonella enterica, vibrio cholera and Yersinia enterocolitica, theseincluded animal and plant pathogens, food poisoning and spoilage bacteria Using a paper disc diffusion method, minimal inhibition concentration MIC and Minimum Bactericidal Concentration MBC method Results: The highest activities were obtained with the essential oil of Teucrium Persicum against Staphylococcus aureus and vibrio cholera, with MIC and MBC respectively 8% and 16% The lowest antibacterial activity of essential oil were obtained against Escherichia coli, with MIC and MBC respectively32% and 64% Conclusion: The results of this study established the possibility of using these essential oils in food structures to make longer the shelf life of processed foods and prevent or stop the growth of foodborne bacteria
کلیدواژهها
نویسندگان
Mehran Sayadi
Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa Iran
Mahsa Hasanzadeh
Department of Analytical Chemistry, Faculty of Chemistry, Urmia University, Urmia, Iran
Aliakbar Jadidi
MSc, Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa Iran
Mohammad Kiani
Department of Analytical Chemistry, Faculty of Chemistry, Urmia University, Urmia, Iran
شیوه ارجاع
Sayadi, Mehran and Hasanzadeh, Mahsa and Jadidi, Aliakbar and Kiani, Mohammad,1399,Antibacterial properties of Teucrium Persicum from Iran against foodborne pathogens,International Congress on Food Science & Technology & Agriculture and Food Security,Karaj
ارائهشده در
مجموعه مقالات کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی30 شهریور 1399 · کرج