Biopreservation of hamburgers by essential oil of Zataria multiflora

Abstract

Hamburgers with high nutrient supply and a loosely-packed structure present favourable conditions for microbial growth. In this study, the chemical composition and antimicrobial activity of the essential oil of Zataria multiflora and its potential application as a natural preservative in reducing the indigenous microbial population of hamburgers were investigated. Carvacrol, thymol and linalool were found to be the most abundant constituents of the essential oil using GC-MS analysis. The essential oil exhibited strong antibacterial activity against Gram-positive and Gram-negative bacteria. Addition of Z. multiflora essential oil in concentrations higher than MIC values influenced the microbial population of hamburgers stored at 25°C, 4°C and -12°C. The significant results of this study are our observations that the use of Z. multiflora essential oil at 0.05% v/w increases the time needed for the natural microflora of hamburgers to reach concentrations able to produce a perceivable spoilage at refrigerator and room temperatures without any inverse effect on their sensory attributes. Freezing of essential oil-treated hamburgers may also reduce the risk of diseases associated with consumption of under-cooked hamburgers through significant microbial reduction by more than 3 log.

Short communication: Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk

“…A variety of chemical and synthetic compounds have been used as antimicrobials to inhibit pathogens in food models. However, preference for minimally processed food is increasing (Sobrino-Lopez and Martin-Belloso, 2008), but it must be done with no loss of food safety and extend the shelf life and improve the safety of food by natural microbiota or antimicrobial compounds (Samadi et al, 2012).…”

Natural Products and Their Potential Anti-HAV Activity

“…The key ingredients, carvacrol and thymol, are responsible for the antimicrobial and antioxidant properties of Z. multiflora EO [ 55 ]. This EO exhibits positive antioxidant, antibacterial, and antifungal properties, and can therefore function as an effective preservative in food—for example, in cookies or hamburgers [ 56 , 57 ].…”