the effects of cinnamon (cinnamomum zeylanicum) essential oil in the presence of nisin on the growth of salmonella typhimurium in minced chicken meat during storage at refrigerator temperature

In this research, the effects of cinnamon essential oil (eo), nisin and a mixture of cinnamon eo and nisin on the growth of salmonella typhimurium in minced chicken meat during 10 days of storage at refrigerator temperature (+4 ˚c) were studied. extraction and analysis of cinnamon eo, determination of the minimal inhibitory concentration, preparation of minced chicken meat containing s. typhimurium and various concentrations (100, 200, 400 ppm or i.u/g) of cinnamon eo, nisin and cinnamon eo and nisin mixture, s. typhimurium count, standard plate count (spc) and ph measurement on different days (0, 4, 7, 10) of storage at the refrigerator were the methods used in this study (1-3). the major components of cinnamon eo were cinnamic aldehyde (35.23%), alpha bergamotene (15.06%) and trans cinnamyl acetate (12.08%). the mic of cinnamon eo, nisin and a mixture of cinnamon eo and nisin were 1.6 mg/ml, 100 i.u/ml, and 0.8 mg/ml + 50 i.u/ml, respectively. the fractional inhibitory concentration index showed that the mixture of cinnamon eo and nisin inhibited s. typhimurium in an additive manner. the mix of cinnamon eo and nisin was the most effective treatment in reducing the count of s. typhimurium and the spc in minced meat during storage days. the ph value did not show any significant difference among the studied treatments. also, the mixture of 400 ppm of cinnamon eo and 400 i.u/g of nisin was the most effective concentration in reducing s. typhimurium count and spc.