Yasser Shahbazi
*1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
Abstract
Background: Recently,
because of increasing concern regarding food safety containing chemical
additives, remarkable attempts have been made and progress to develop natural
antibacterial compounds such as essential oils.
Methods:
This study was conducted to determine antibacterial activities of Ziziphora
clinopodioides essential oil (ZEO) alone and in combination with different
concentrations of nisin to increase shelf life and control Salmonella
typhimurium and Staphylococcus aureus in milk stored at refrigerated
temperature.
Results:
The dominant constituents of ZEO in our study were carvacrol (65.22%) and
thymol (19.51%). The microbial population was decreased significantly
with addition of ZEO and nisin, increased their concentrations and longer
storage time. It was found that milk samples containing ZEO at 0.2% and nisin
at 500 IU mL-1 had significantly lower microbial population (p<0.05).
Conclusions:
Based on our findings, ZEO and nisin extended the shelf life of milk and may be
used as natural antibacterial compounds in food products such as milk and dairy
products.