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Paper Information

Journal:   IRANIAN JOURNAL OF PUBLIC HEALTH   AUGUST 2014 , Volume 43 , Number SUPPLEMENT 2; Page(s) 59 To 59.
 
Paper: 

ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM) ESSENTIAL OIL AGAINST STAPHYLOCOCCUS AUREUS IN WATER BUFFALO MINCED MEAT

 
 
Author(s):  ALIPOUR ESKANDANI MAJID*
 
* DEPARTMENT OF FOOD HYGIENE AND QUALITY CONTROL, FACULTY OF VETERINARY MEDICINE, UNIVERSITY OF ZABOL, ZABOL, IRAN
 
Abstract: 

Background: The present study aimed to evaluate the antimicrobial activity of basil essential oil against Staphylococcus aureus. The data show that basil oil was active against S. aureus with minimal inhibitory concentrations (MICs) ranging from 64-256 mg/gr.
Methods: In this research, the antimicrobial activity of Ocimum basilicum essential oil were investigated with different concentrations (0/001, 0/005 and 0.01%) on Staphylococcus aureus total viable count in minced meat at different time intervals: after treatment (day 0) and after storage for 15, 30 and 45 day at -12oC. All microbiological analyses performed for 3 times.
Results: The results showed that Staphylococcus aureus in all samples with different concentrations of basil essential oil, decreased during storage. This antimicrobial effect was significant on day 15 for Staphylococcus aureus. Our data also showed that the basil essential oil at 0/01% concentration caused reduction of Staphylococcus aureus in samples.
Conclusion: These data indicate that basil essential oil can exhibit antimicrobial activity against Staphylococcus aureus. So it can be considered as an alternative natural preservative in food products.

 
Keyword(s): BASIL ESSENTIAL OIL, STAPHYLOCOCCUS AUREUS, WATER BUFFALO MINCED MEAT
 
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