:: Volume 24, Issue 1 (Scientific Journal of Kurdistan University of Medical Sciences 2019) ::
SJKU 2019, 24(1): 112-121 Back to browse issues page
Antibacterial effects of essence of Bene tree fruit on Clostridium perfringens in laboratory environment and on meat product
Mohammad Mehdi Soltan Dallal 1, Mohamad Faraje2, Fardin Mirahmadi3
1- Food Microbiology Research Center/ Division of Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , msoltandallal@gmail.com
2- Department of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3- Department of Food Industrial, Azad University, Branch of Sanandaj, Sanandaj, Iran.
Abstract:   (805 Views)
Abstract
Background and purpose: Clostridium perfringens is one of the pathogenic bacterial factors in animals and one of the important causes for food poisoning in human. The essence of P.atlanticaSubsp. Kurdica fruit or wild pistachios has been recognized as an anti- microbial compound against most of micro-ore anti-organisms. The purpose of this research is to determine the anti-microbial activity of the essence of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens microbe in laboratory environment and meat fabrications.
Investigation Method: in this research, anti-microbial effects of the essence of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens was evaluated via determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Ultimately, in third step of investigation, using the MBC from essence is considered as an anti-bacterial compound for food fabrications (hot dog and kielbasa) in order to reduce non-aerobic microbes especially Clostridium. SAS software method is used in form of two-factor factorial experiment based on a totally random plan in order to construct statistical evaluation.
Findings: the results showed that MIC for Clostridium bacteria equals 250 milligrams per liter, ad MBC in P.atlanticaSubsp. Kurdica fruit essence for Clostridium bacteria was equal to 500 milligrams per liter. In concentration of 500 milligrams per liter of P.atlanticaSubsp. Kurdica fruit essence on Clostridium bacteria in samples of produced hot dogs had fatal effects.
Conclusions: The P.atlanticaSubsp. Kurdica fruit essence on Clostridium has not only inhibition property but also anti-bacterial property and not only in laboratory, but also in samples of produced hot dogs, but does not have positive effects on its taste and this problem can be solved by purification and decolourization or it can be used as a drug or remedy for infection or poisoning resulted from it.
Keywords: P.atlanticaSubsp. Kurdica fruit essence, minimum inhibitory concentration (MIC), hot dogs and sausages, organoleptic properties
 
Keywords: Mashberry fruit essential oil, Clostridium perfringens, Minimum inhibitory concentration (MIC), Sausage and sausages and organo-leptic characteristics
Full-Text [PDF 263 kb]   (241 Downloads)    
Type of Study: Research | Subject: General
Received: 2017/09/17 | Accepted: 2019/03/25 | Published: 2019/03/25


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Volume 24, Issue 1 (Scientific Journal of Kurdistan University of Medical Sciences 2019) Back to browse issues page