In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram-positive bacteria and relative sensitivity of gram-negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45-day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control.

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The objectives of this study were to examine the efficacy of Avishane shirazi (AEO) and clove (CEO) essential oils in controlling the microbial growth as well as in inhibiting the lipid oxidation and metmyoglobin (MetMb) formation in ground sheep meat during refrigerated storage. Total mesophilic counts (TMC), lactic acid bacteria (LAB) counts, coliform counts, yeast counts and Listeria counts were determined. Thiobarbituric acid (TBA) values, MetMb and sensory attributes (color, odor and overall acceptability) were also evaluated. The greatest effect of AEO was found in controlling the growth of LAB (1.2-3.4 log cycles) and coliforms (1-2.5 log cycles). The inhibitory effects of oils on TMC and yeast counts were minor, while both oils had strong and similar inhibitory effects on the Listeria populations. AEO significantly retarded lipid oxidation and inhibited MetMb formation. AEO and CEO had a noticeable effect on odor and color attributes of ground sheep meat, respectively. Both oils, particularly AEO, could help control the microbial growth and inhibit chemical changes in ground sheep meat during refrigerated storage. PRACTICAL APPLICATIONSSheep meat is widely consumed in Iran and other Middle East countries. It is one of the major items providing protein in Iranian diet. There are several strategies to preserve meat and meat products. One of the most popular approaches for meat preservation is adding essential oils (EOs) to meat and meat products. The results of the present study showed that the EOs of Avishane shirazi and clove inhibited spoilage flora and retarded lipid oxidation in ground sheep meat. Then, both EOs can be considered as effective natural preservatives for sheep meat.

The current study investigates the effect of Lactobacillus reuteri and Lactobacillus plantarum combined with water extract of garlic on microbial growth, chemical changes, and sensory attributes in ground beef samples at refrigeration condition (+4°C) up to 12 days of storage. in vitro study revealed that garlic extract combined with L. reuteri or L. plantarum caused 2.13 and 2.57 log reduction in the Listeria monocytogenes count, respectively. Combination of L. plantarum and 1% garlic extract significantly (p < .05) reduced aerobic mesophilic bacteria (1.64 log cycle) and L. monocytogenes (1.44 log cycle) counts in ground beef. Lipid oxidation was also significantly (p < .05) lower in samples treated with L. plantarum plus garlic extract (1%). Furthermore, higher sensory scores were received by samples treated with Lactobacillus plus garlic extract. In conclusion, the combination of L. plantarum and garlic extract was found to be suitable to use in ground beef by controlling the L. monocytogenes growth and increasing its shelf life. Practical Applications Garlic extract not only has an antimicrobial activity but also has a stimulatory effect on the Lactobacillus spp. growth. On the other hand, some Lactobacillus strains can inhibit pathogenic bacteria. Then, the combination of Lactobacillus and garlic extract may be used to produce new bio‐preserved and functional meat products. The current study indicated the potential of Lactobacillus combined with garlic extract to control microbial and chemical changes in ground beef. The combination of Lactobacillus plantarum and garlic extract significantly (p < .05) reduced Listeria monocytogenes counts and lipid oxidation rates and improved the sensory scores in ground beef.

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