The potential application of plant essential oils as natural preservatives against Escherichia coli O157H7
Fazlara,A.; Najafzadeh,H.; Lak,E.
Pakistan Journal Of Biological Sciences: 17, 2054-2061
Investigation were carried out to compare the efficiency of three plant essential oils; Zataria multiflora, Carum carvi and Mentha piperita as natural food preservatives. The effect of these plant essential oils at concentrations of 0.0, 0.3, 0.6 and 1% was studied against inoculated Escherichia coli O157:H7 (105 cfu mL-1) in prepared commercial chicken soup stored at 8 and 35 degrees C over seven (168 h) and three (72 h) days, respectively by plate count technique on CT-SMAC agar.