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¹ University of Zabol, Faculty of Natural Resources, Department of Shilat, Zabol, Iran
² University of Zabol, Department of Shilat, Zabol, Iran
³ University of Zabol, Faculty of Veterinary Medicine, Zabol, Iran DOI : 10.4194/AFS63 - Listeria monocytogenes is one of the most important food-borne pathogenic bacteria and now its control is the most important challenge in food industry plants. The aim of this study was to evaluate the effect of peppermint essential oil and Nisin in controlling the growth of L. monocytogenes in minced meat of silver carp in the first, L. monocytogenes bacteria (3log/g) were inoculated to minced meat of silver carp, then peppermint essential oil (0/005 to 4%) and Nisin (2.5 to 70 μg/g) were added to samples separately as well as in various concentrations in order to inhibit of L. monocytogenes bacteria. L. monocytogenes was counted in 0, 1, 3, 5, 7, 9, 12, 15, and 21 days during storage refrigerator. The results showed that in the separate concentration, adding 4 % of peppermint essential oil and 40 μg/g of Nisin on minced meat of silver carp were effective. On the other hand, the combination of 0.5 % peppermint essential oil and 40 μg/g of Nisin had excellent inhibitory effects on the growth of L. monocytogenes. Therefore, the results indicated that peppermint essential oil and Nisin could be used as a natural preservative in controlling and inhibiting of L. monocytogenes bacteria. Keywords : L. monocytogenes, Nisin, Peppermint essential oil, Inhibitory-bacterial property, Silver carp