Effect of Eucalyptus extract against E. coli O104:H4 in the minced meat of trout
Journal Title: Journal of Research in Ecology - Year 2018, Vol 6, Issue 1
Abstract
One of the most important bacteria which is transmitted through the use of marine products, is E. coli O104:H4 bacteria. The main reason for this contamination is the poor maintenance of water at unhealthy conditions. Therefore, the use of a preservative with antibacterial property in marine products is essential. Hence, in the present study, the antibacterial effect of hydro-methanolic extract of Eucalyptus against E. coli in the trout minced meat during the storage period in the refrigerator was investigated. The behaviour of Escherichia coli at 500 and 1000 ppm of Eucalyptus extract were noted. It was found that Eucalyptus extract at a concentration of 1000 ppm could reduce the growth rate of E .coli bacteria below the allowed limit from the 8th day until the end of the maintenance period. According to the results, Eucalyptus hydro-methanolic extract with a concentration of 1000 ppm can be used as a natural anti-bacterial agent in the fishery products
Authors and Affiliations
Fatemeh Dadmarzi
Keywords
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