Anti-Microbial Effects of Olive Oil and Vinegar against Salmonella and Escherichia coli
نویسندگان
چکیده
The objectives of the present study were to evaluate and compare the antimicrobial activities of olive oil and vinegar against Salmonella and Escherichia coli. The spread plate method was used to determine the growth of Salmonella and Escherichia coli. The concentration of preservatives used for inhibition of Salmonella and Escherichia coli was determined by using minimum inhibitory concentration (MIC) method. The results of the present research indicate that acetic acid in vinegar and phenolic compounds in olive oil had strong antimicrobial activity against Salmonella and Escherichia coli. However, vinegar showed stronger antimicrobial activity as compared to virgin olive oil. The presence of acetic acid in vinegar may make it more strong antimicrobial compound as compared to olive oil that contains phenols and poly phenols. The findings of the present study clearly met with the hypothesis that if olive oil and vinegar are used as preservatives in food, they inhibit the growth of Salmonella and Escherichia coli. The findings of the present study show, vinegar and olive oil exert a protective effect against microorganisms and could be used as food preservatives for the inhibition of Salmonella and Escherichia coli. (
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