Maryam Zarringhalam
Department of Food Science and Technology, Azad University, Sofyan, IR Iran.
[ 1 ] - Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus
In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157:H7 andStaphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and con...
[ 2 ] - Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus
In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157:H7 andStaphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and con...
[ 3 ] - Clonal Relatedness of Enterotoxigenic and Enteropathogenic Escherichia coli Isolates from Diverse Human, Foods and Calf Sources
Background: Foodborne infection caused by EnterotoxigenicEscherichia coli (ETEC) and Enteropathogenic Escherichia coli (EPEC) is one of the major health problems, particularly in the developing countries. Therefore, it is vital to identify the origin of food contamination to plan control strategies efficiently. Method: A tota...