Effect of Adding Cumin, Oregano and Thyme Essential Oils on Microbial Load of Beef Burger during Cold Storage

Four batches of beef burger first as control, second, third and fourth groups contained cumin, thyme, oregano essential oils at concentration 1.5%, respectively. The effect of different treatments on aerobic plate count (APC), Staphylococcus count and Enterococcus count was studied during chilling days at 4±1°C. The mean values of APC, Staphylococcus and Enterococcus were (7.65±0.46, 5.03±0.35and 6.17±0.31 log10CFU/g), (6.92±0.47, 4.24±0.32 and 5.36±0.29 log10CFU/g), (6.67±0.44, 4.17±0.28 and 5.11±0.24 log10CFU/g) and (6.41±0.46, 4.21±0.27 and 5.17±0.25 log10CFU/g) in control, cumin, oregano and thyme treated groups, respectively on 13th day of chilling. Thyme essential oil at concentration 1% showed higher desirable effects in decreasing bacterial growth. I