GROWTH RESPONSE OF VIBRIO PARAHAEMOLYTICUS AND LISTERIA MONOCYTOGENES IN SALTED FISH FILLETS AS AFFECTED BY ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL, NISIN, AND THEIR COMBINATION

Abstract

The growth of Vibrio parahaemolyticus (at inoculation levels, 103 and 105 cfu/g) and Listeria monocytogenes (at inoculation level, 103 cfu/g) were investigated in salted fish fillets (brine salted at 4% NaCl) as affected by different concentrations of Zataria multiflora Boiss. essential oil (EO), nisin (N) and their combinations at 8C (and 4C only for L. monocytogenes) during 21 days. The growth of V. parahaemolyticus was inhibited at 8C (in control group) and reached <2 log10 cfu/g at the first day of study for inoculation level of 103 cfu/g. At inoculation level of 105 cfu/g, this inhibitory effect was significantly (P < 0.05) affected by adding EO. The significant inhibitory effect of N alone and synergistic inhibitory effect of EO with N were also observed during the study. For L. monocytogenes, the obvious significant inhibitory effect of EO and its combination with N was observed at 4C. Considering the organoleptic effect of the EO used in this study, the best inhibitory effects of EO in combination with N for V. parahaemolyticus and L. monocytogenes were obtained at combinations of EO = 0.405% and n = 0.75 µg/mL, and EO = 0.405% and n = 0.25 µg/mL, respectively. PRACTICAL APPLICATION The synergistic inhibitory effect of Zataria multiflora Boiss. essential oil and nisin on V. parahaemolyticus and L. monocytogenes, which was obtained in this study can improve the scope of essential oil function in food industry.

Effect of Z ataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated L isteria monocytogenes

“…Restriction of L. monocytogenes growth was previously reported at the concentration of 0.405% ZEO in salted fish fillets (Ekhtiarzadeh et al . ). Elizaquível et al .…”

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

“…The synergistic effect of NaCl and EO from mint ( Mentha piperita ) against L. monocytogenes in model food systems has also been reported (Tassou and others ). In another study, the combined inhibitory effect of EO from Zataria multiflora Boiss and nisin (EO = 0.405% and nisin = 0.25 μg/mL) was demonstrated in silver carp ( Hypophthalmichthys molitrix ) fillets brine‐salted at 4% NaCl and stored at 4 °C (Ekhtiarzadeh and others ). No L. monocytogenes growth was observed on the 1st day of the study.…”

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…Ekhtiarzadeh et al. () verified that the growth of Vibrio parahaemolyticus (inoculated at 10 5 CFU/g) and L. monocytogenes (inoculated at 10 3 cfu/g) was significantly inhibited in salted fish fillets (4% NaCl) during storage at 4 °C for 21 days, following treatment with nisin (Ni), Zataria multiflora Boiss EO, or their combinations. V. parahaemolyticus inoculated in the fish was completely inhibited by 0.75 mg/mL Ni + 0.405% EO, 0.045% EO, and 0.75 μg/ml Ni, at days 2, 6, and 9, respectively.…”