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Abstract
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Objectives :In the present days , the control of food-borne pathogens is one of the main challenges for food industries .One of the ways to eliminate or reduce the growth of pathogenic or spoilage microorganisms and increase the shelf life of food products is the use of different preservatives.Citrus plants are shrubs that are grown in the northern and southern Iran.Sour Lemon, a ripe fruit from the Rutaceae family. Essential oil and its extracts have an antimicrobial effect against microorganisms. In this study, the antimicrobial effects of Lemon (Citrus limon L.) on important bacterial pathogens including, staphylococcus aureus ,salmonella enteritidis, Escherichia coli, listeria monocytogenes and shigelladysenteriae were studied Materials and methods: In this study, microorganisms were grown purely and cultivated. Lemon essential oil was purchased from Barij Essence andThen concentrations of 0 to 10 mg / ml were prepared from lemon oil .The minimum growth inhibitory concentration (MIC) and minimum inhibitory concentration (MBC) were evaluated by micro broth dilution method for different concentrations of lemon oil. Results According to the results, except in the case of Salmonella lemon essential oil showed good antibacterial activity .Staphylococcus aureus with MIC -MBC 3.75 and 4.5, respectively, the most sensitive bacteria and salmonella less sensitive to Essential oil with MIC-MBC, 7.75 and 9, respectively. Conclusions: The results showed that essential oil showed good microbial inhibitory effect except SalmonellaAnd it is possible to use lemon oil as a natural flavor and preservative to control the growth of some bacteria.
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