تأثیر اسانس های گیاهی بر میکروارگانیسم های بیماری زا در سبزیجات برگی

نویسندگان
مریم عزیزخانی
پاتریسیا الیزاکویویل
چکیده
زمینه و هدف

تولید سبزیجات آماده مصرف با استفاده از مخلوط سبزیجات برگی یکی از پیشرفت های اخیر در صنایع مواد غذایی تازه به شمار می رود. هدف این مطالعه، بررسی توانایی اسانس های پونه کوهی، میخک و آویشن شیرازی در کنترل رشد پاتوژن های وارد شده از طریق آلودگی متقابل و میکروبیوتای درونی سالاد تجاری محصول یک شرکت تولیدی می باشد.

مواد و روش ها

پس از مرحله شستشو، 25 گرم از سبزیجات در پوشش های پلی اتیلنی استریل قرار گرفته و تحت شرایط استریل بطور جداگانه با غلظت های مختلف ( 3، 5 و 10 درصد ) از امولسیون اسانس ها توسط اسپری ( 0.8 میلی لیتر ) تیمار شدند.

یافته ها

امولسیون 3، 5 و 10 درصد اسانس آویشن شیرازی، جمعیت اشرشیاکلی O157:H7 را در مخلوط سبزیجات به میزان 1.7، 2.2 و l3.5 cfu/g، پس از 5 روز ذخیره سازی در دمای 7 درجه سانتی گراد، کاهش داد. بر خلاف آن، میزان کاهش جمعیت اشرشیاکلی در استفاده از غلظت های 5 و 10 درصد اسانس میخک، تقریباً مشابه بود ( 2.5cfu/g کاهش ). اسانس پونه کوهی ( 10 درصد ) جمعیت اشرشیاکلی تلقیح شده به مخلوط سبزیجات را 0.5cfu/g، پس از 5 روز ذخیره سازی در دمای 7 درجه سانتی گراد، کاهش داد. آویشن شیرازی بیشترین تأثیر ضدمیکروبی را در برابر اشرشیاکلی و نیز در برابر میکروبیوتای درونی سبزیجات ذخیره شده به مدت 9 روز در دمای 7 درجه سانتی گراد، نشان داد. فیلای نکلیسی ویروس، سویه ای از نوروویروس، در سالاد آلوده در طول نگهداری در یخچال ( 9 روز در دمای 7 درجه سانتی گراد ) تحت تأثیر تیمار با اسانس ها قرار نگرفت. به نظر می رسد دمای نگهداری بطور کامل از اثر اسانس ها بر فیلای نکلیسی ویروس تلقیح شده به سالاد جلوگیری نمود.

نتیجه گیری

نتایج نشان می دهد که اسانس ها، به خصوص آویشن شیرازی، واجد توانایی کاهش خطرات مربوط به آلودگی های میکروبی در سالاد سبزیجات برگی می باشند.


* نویسنده مسئول: دانشگاه تخصصی فناوری های نوین آمل، دانشکده دامپزشکی.

پست الکترونیک: Azizkhani.maryam@gmail.com
کلیدواژه‌ها
باکتری
اسانس گیاهی
پاتوژن های منتقله از غذا
سبزیجات

عنوان مقاله English

The Effect of Essential Oils on Foodborne Pathogens in Leafy Vegetables

نویسندگان English

Maryam Azizkhani
Patricia Elizaquivel
چکیده English

Background and Aims

Prepared vegetables mixes are one of the most promising developments in the fresh-cut food industry. The aim of this study was to investigate the ability of Origanum compactum (oregano), Eugenia caryophyllus (clove), and Zataria multiflora Boiss (zataria) essential oils (EOs) to control the growth of potentially cross contaminating pathogens and endogenous microbiota in commercial vegetable leaves, processed in a fresh-cut produce company.

Materials and Methods

After the sanitizing washing step, 25 grams of vegetables were packed in strile poly-ethylen bags and sprayed by various concentrations (3, 5 and 10 percent) of emulsions of EOs (0.8 ml).

Results

Zataria EO emulsions of 3 percent, 5 percent and 10 percent reduced Escherichia coli O157:H7 by 1.7, 2.2 and 3.5 log cfu/g in vegetables after 5 days of storage at 7 °C. By contrast, reductions in E. coli O157:H7 counts remained the same when clove was applied at concentrations of 5 percent and 10 percent (2.5 log cfu/g reduction). Oregano (10 percent) reduced inoculated E. coli O157:H7 counts in vegetables by a maximum of 0.5 log cfu/g after 5 days of storage at 7 °C. Zataria showed strong antimicrobial efficacy against E. coli O157:H7 and also against the endogenous microbiota of vegetables stored for 9 days. Feline calicivirus (FCV), anorovirus surrogate, survived on inoculated vegetables during refrigerated storage (9 days at 7 °C) regardless of treatment. Refrigeration temperatures completely annulled the effectiveness of the EOs against FCV.

Conclusion

This study shows that EOs, and zataria in particular, have great potential use as an additional barrier to reduce contaminationrelated risks in salads.


* Corresponding Author: Amol University of Special Modern Technologies, Faculty of Veterinary Medicine.

E-mail: Azizkhani.maryam@gmail.com

کلیدواژه‌ها English

Bacteria
Volatile Oils
Foodborne Diseases
Vegetables
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