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OJVRTM
Online Journal of Veterinary Research©
Volume 21(5):244-250,
2017.
Effect of Ocimum basilicum on Escherichia
coli O157:H7 in Lighvan cheese during ripening.
Bafandeh Zendeh M1, Razavilar V1, Mirzaei
H2, Ehsani MR1, Mohammadi KH2.
1Department of Food Hygiene, Science and Research Branch, Islamic
Azad University 2Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz,
Iran.
ABSTRACT
Bafandeh
Zendeh M, Razavilar V, Mirzaei H, Ehsani MR, Mohammadi KH., Effect of Ocimum basilicum on Escherichia
coli O157:H7 in Lighvan chesse
during ripening, Onl J Vet Res., 21(5):244-250, 2017
Effects of different concentrations of essential oils of Ocimum basilicum on growth of Escherichia
coli O157:H7 in Lighvan cheese during ripening is
described. Essential oils were extracted using a Kelevenger
apparatus. Organoleptic sensory tests were conducted. Cheese samples were
inoculated 0, 50 and 100 ppm essential oil of Ocimum basilicum and 103 and 105 cfuml-1 E.coli
O157:H7. By 0, 30, 60 and 90 days
ripening, growth of E. coli O157:H7 was assessed numerically showing
that 50 and 100 ppm Ocimum basilicum and
storage reduced the log mean of the number of bacteria (P < 0.05). Results
suggest that Ocimum basilicum may
control bacteria in cheeses, but should be used in concentrations that have no
adverse effects on taste and smell.
KEY-WORDS: Ocimum
basilicum essential oil, E. coli O157:H7,
Lighvan cheese.
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