The Inhibition of Escherichia coli O۱۵۷:H۷ Inoculated in Hamburger Using cinnamon Essential Oil

This study was carried out to assess the effects of different concentrations of cinnamon essential oil (CEO) (۰, ۰.۰۰۵, ۰.۱۵ and ۰.۳%) on control of Escherichia coli O۱۵۷:H۷ of hamburger during ۲۱-day storage at ۸o and ۲۵oC. Results revealed that treated hamburger had a slower rate of increase in Escherichia coli O۱۵۷:H۷ count than control and hamburger containing CEO (۰.۳%) possess the lowest Escherichia coli O۱۵۷:H۷ count at the end of the storage period. A reduction between ۳.۰۱ and ۶.۰۹ log CFU/gin Escherichia coli O۱۵۷:H۷ was recorded for the treated hamburger samples in comparison with control samples after ۲۱ days of storage at ۸oC. It can be concluded that CEO showed good antimicrobial activity and may have this potential to be used as a preservative in hamburger.

کلیدواژه ها:

Escherichia coli O۱۵۷:H۷ ، Hamburger ، cinnamon ، Essential Oil