Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese

Subject Areas : Food Microbial Contamination

Mohammad Bafanadeh Zendeh ¹ (علو و تحقیقات تهران)
Vadood Razavilar ² (Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Hamid Mirzaei ³ (Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
Khosrow Mohammadi ⁴ (Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran)

Received: 2019-08-27 Accepted : 2019-11-26 Published : 2020-06-21

Keywords: Mentha spicata essential oil, E. coli O157: H7, Traditional Lighvan cheese,

Abstract :

Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during ripening. Essential oils were extracted using the Kelevenger apparatus, and they were analyzed by GC/MS. To determine the necessary oil concentration in terms of the organoleptic, sensory evaluation was conducted by a test panel. Cheese samples prepared with the help of local manufacturers based in the village of Lighvan in triplicates, including zero and 100 and 200 ppm from essential oils of Mentha spicataand doses of 103 and 105 CFU/mL from the E. coli O157: H7 bacterium. The numbers of the E. coli O157: H7 bacteria were analyzed during the days 0, 30, 60, and 90 of the ripening period.Mentha spicata essential oils had considerable antimicrobial effects against E. coli O157: H7. Using the vital oils caused a decrease in the numbers of E. coli O157: H7 bacteria in the 90th days of ripening (P<0.05). Using from Mentha spicata at a concentration of 200 ppm can reduce the survival of E. coli O157: H7 in Lighvan cheese. Therefore, it can be argued that the studied essential oil can be used as a natural preservative traditional Lighvan cheese but should be used in concentrations such that do not have any adverse effects on the flavor of food.