Antibacterial Effect of Mentha Piperita Essential Oil Against Foodborne Pathogens in Minced Meat During Storage at Abuse Refrigeration Temperature

Advances in Animal and Veterinary Sciences, 7(8): 720-726, 2019

7 Pages Posted: 22 Aug 2019

See all articles by Mojtaba Raeisi

Mojtaba Raeisi

Golestan University of Medical Sciences

Mohammad Hashemi

Mashhad University of Medical Sciences

Elham Ansarian

Zanjan University of Medical Sciences

Jalal Hejazi

Zanjan University of Medical Sciences

Hassan Hassanzad Azar

Zanjan University of Medical Sciences

Shahrzad Daneshamooz

Zanjan University of Medical Sciences

Behrooz Jannat

Halal Research Center of IRI

Majid Aminzare

Zanjan University of Medical Sciences

Date Written: August 19, 2019

Abstract

With expansion of food trade in today’s world, preserving food products and extending their shelf lives is a necessity. In this regard, using natural and safe preservatives such as essential oils has a particular importance. The aim of the present study is to determine the chemical composition of Mentha piperita essential oil (MEO) using Gas chromatography–mass spectrometry, evaluate the in vitro antibacterial capacity of MEO against L.monocytogenes and S.typhimurium using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays, and evaluate the effects of MEO on fate of inoculated L.monocytogenes and S.typhimurium in minced beef during 9 days storage at 7ºC. The essential oil was composed of 18 various compounds (96.16% of total oil). Among all components menthol was the most abundant compound (43.12%). The MIC and MBC of MEO against L.monocytogenes and S.typhimurium were 1250 and 2500 μg/mL, as well as 2500 and 5000 μg/mL, respectively. The addition of 2% MEO caused a reduction about 2 and 3 log10 CFU/g against inoculated L.monocytogenes and S.typhimurium (P < 0.05) in minced meat compared with the control group, respectively. The results showed that MEO as a natural preservative can inhibit the growth of L.monocytogenes and S.typhimurium in meat and maintain this pathogens at acceptable levels in order to prevent the risk of food infections for consumers.

Keywords: Mentha Piperita, Foodborne Pathogen, Ground Meat, Listeria Monocytogenes, Salmonella Typhimurium

Suggested Citation

Raeisi, Mojtaba and Hashemi, Mohammad and Ansarian, Elham and Hejazi, Jalal and Hassanzad Azar, Hassan and Daneshamooz, Shahrzad and Jannat, Behrooz and Aminzare, Majid, Antibacterial Effect of Mentha Piperita Essential Oil Against Foodborne Pathogens in Minced Meat During Storage at Abuse Refrigeration Temperature (August 19, 2019). Advances in Animal and Veterinary Sciences, 7(8): 720-726, 2019, Available at SSRN: https://ssrn.com/abstract=3439610

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Elham Ansarian

Zanjan University of Medical Sciences ( email )

Gavazang Rd
Zəncan
Iraq

Jalal Hejazi

Zanjan University of Medical Sciences ( email )

Gavazang Rd
Zəncan
Iraq

Hassan Hassanzad Azar

Zanjan University of Medical Sciences ( email )

Gavazang Rd
Zəncan
Iraq

Shahrzad Daneshamooz

Zanjan University of Medical Sciences ( email )

Gavazang Rd
Zəncan
Iraq

Behrooz Jannat

Halal Research Center of IRI ( email )

Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences ( email )

Iran

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