Comparison of the effect of Salvia Rosmarinus and Lavandula essential oil liposomes on enterococcus isolated from packaged minced meat
Comparison of the effect of Salvia Rosmarinus and Lavandula essential oil liposomes on enterococcus isolated from packaged minced meat
faeze sarafraz,1Mohammad Javad Forouzani-Moghaddam,2,*
1. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran 2. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran
Introduction: Enterococcus is one of the most important pathogenic microorganisms in meat products, especially those that come into contact with the hand during repeated production. The aim of this study was to evaluate the degree of contamination and compare the antimicrobial effect of liposomes Peppermint extract and Cinnamon essential oil on enterococcus isolated from minced meat.
Methods: For this purpose, sampling of 40 packaged meat distribution and was performed under hygienic conditions and all samples were tested for the presence of enterococcus tested by biochemical methods and molecular confirmation with PCR test. Were placed. The antibacterial effect of the liposomes of Rosmarinus essential oil and Lavandula essential oil on the mentioned isolates was evaluated with the tests of minimum inhibitory effect (MIC), minimum lethal effect (MBC), well release and bacterial growth curve.
Results: The results showed that 21% of the samples were infected with enterococcus. The liposomes of Rosmarinus essential oil and Lavandula essential oil showed a good antibacterial effect against these isolates, and in all tests, the liposomes of Rosmarinus essential oil was more effective than Lavandula essential oil.
Conclusion: By proving the stronger antimicrobial effect of Rosmarinus essential oil liposomes, it is recommended that in dishes such as grilled types of meat prepared from minced meat, be sure to use the liposomes Rosmarinus essential oil.