Annals of Military and Health Sciences Research

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The antimicrobial effect of ZatariamultifloraBoiss essential oil against E.coli O157: H7 in minced beef during refrigerated storage as a replacement for chemical preservatives in order to maintain the consumers health

Negin Noori 1 , * , Nordahr Rokni 2 , Afshin Akhondzade Basti 2 , Ali Misaghi 3 , Arasb Dabbagh Moghaddam 4 , Ramak Yahyaraeyat 5 and Nastona Ghanbari Sagharloo 4
Authors Information
1 Assistant Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine¸ University of Tehran, Tehran, Iran., Andorra
2 Professor, Department of Food Hygiene¸ Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
3 Associated Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
4 Instructor, Department of Social Medicine and Public Health, AJA University of Medical Sciences, Tehran, Iran, Andorra
5 Assistant Professor, Mycology research center, Department of Microbiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Andorra
Article information
  • Annals of Military and Health Sciences Research: September 30, 2012, 10 (3); e68249
  • Published Online: September 04, 2012
  • Article Type: Original Article
  • Received: April 22, 2012
  • Accepted: August 04, 2012

To Cite: Noori N , Rokni N , Akhondzade Basti A , Misaghi A , Dabbagh Moghaddam A , et al. The antimicrobial effect of ZatariamultifloraBoiss essential oil against E.coli O157: H7 in minced beef during refrigerated storage as a replacement for chemical preservatives in order to maintain the consumers health, Ann Mil Health Sci Res. 2012 ; 10(3):e68249.

Abstract
© 2012, Annals of Military and Health Sciences Research. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

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