effect of zataria multiflora boiss. essential oil and storage temperature on the growth of e.coli 0157:h7 in hamburger using hurdle technology

in this study, the effect of different concentrations of zataria multiflora boiss. essential oil (0.00, 0.005,0.015,0.03%), temperatures (8&25° c) and storage time (up to 21 days) was evaluated in a food model system (humburger). the correlation coefficient of different concentrations of zataria multiflora boiss.essential oil with logarithm of the numbers of e.coli 0157:h7 was (-0.528 ). it was found that effect of different concentrations of essential oil on growth rate of e.coli 0157:h7 was statistically significant (p