- Adams, R.P. (2007). Identification of Essential Oils Components by Gas Chromatography/ Quadrupole Mass Spectrometry. 4th Edition, Allured Publishing Corporation, USA. pp. 100-804.
- Amin, M., Nikoopour, H. and Fazeli, M.R. (2018). A Survey of antibacterial effects of oliveria decumbens and nepeta binaludensis essential oils on Staphylococcus aureus and Escherichia coli in doogh. Journal of Medicinal Plants, 69(18): 134-149.
- Amin, G., Salehi Sourmaghi, M.H., Zahedi, M., Khanavi, M. and Samadi, N. (2005). Essential oil composition and antimicrobial activity of oliveria decumbens. Fitoterapia, 76(7): 704-707.
- Baydar, A., Sagdiç, O. and Zkan, G. (2004). Antibacterial activity and composition of essential oils from origanum, Thymbra and Satureja species with commercial importance in turkey. Food Control, 15(3): 69-172.
- Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94(3): 223-253.
- Fernandez Gines, J., Fernandez Lopez, J., Sayas Barbera, E. and Perez Alvarez, J.A. (2005). Meat products as functional food. Journal of Food Science, 70(2): 37-43.
- Haji mehdipoor, H., Samadi, N., Mozaffarian, V., Rahimifard, N., Shoeibi, S. and Pirali Hamedani, M. (2010). Chemical composition and antimicrobial activity of oliveria decumbens volatile oil from west of Iran. Journal of Medicinal Plants, 9(6): 39-44.
- Hoseini, S.E., Shabani, S. and Delfan Azari, F. (2015). Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer. Food Hygiene, 5(1): 67-76. [in Persian]
- Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Raw frozen Hamburger-Specifications. 2nd revision, ISIRI No. 2304. [In Persian]
- Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. 2nd revision, ISIRI No. 2946. [In Persian]
- Institute of Standards and Industrial Research of Iran (ISIRI), (2001). Standard methods for reparation of food samples and enumera of microobganisms in food. 1nd revision, ISIRI No. 356. [In Persian]
- International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) - part 1: Technique using Baird-Parker agar medium. 1nd revision, ISO No. 6888-1.
- International Organization for Standardization (ISO), (2008). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of yeast and moulds- part 1: Colony count technique in products with water activity greater than 0.95. 1nd revision, ISO No. 21527-1.
- International Organization for Standardization (ISO), (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30°c by the pour plate technique. 1nd revision, ISO No. 4833-1.
- Kramer, A.D. and Twigg, B.A. (1966). Fundamentals of Quality Control for the Food Industry. 2th Edition, Avi Publishing Company, Michigan. pp. 1-541.
- Movahhed, S. (2011). Meat Science. 1th Edition, Marze Danesh, Tehran. pp. 1-177. [in Persian]
- Motamedi, H., Darabpour, E., Gholipour, M. and Seyyed Nejad, S.M. (2010). Antibacterial effect of ethanolic and methanolic extracts of plantago ovata and oliveria decumbens endemic in Iran against some pathogenic bacteria. International Journal of Pharmacology, 6(2): 117-122.
- Oussalah, M., Caillet, S., Saucier, L. and Lacotrix, M. (2007). Inhibitory effect of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5): 412 – 414.
- Sadeghi, E., Dargahi, A., Mohammadi, A., Asadi, F. and Sahraee, S. (2015). Antimicrobial effect of essential oils: a systematic review. Food Hygiene, 5(2): 1-30. [in Persian]
- Shahnia, M. and Khaksar, R. (2013). Antimicrobial effects and determination of minimum inhibitory concentration (MIC) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences & Food Technology, 7(5): 949-955. [in Persian]
- Tajkarim, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
- The International NGO Safety Organisation (INSO), (2016). Raw frozen hamburger – Specifications and test methods. 4nd revision, INSO 2304.
- Torbati, M.A., Javadi, A., Saderi Oskui, H. and Tavakoli, F. (2011). Study of microwave and frying process on hamburger microbial properties. Food Hygiene, 3(1): 47-86. [in Persian]
- Yousefli, M., Hosseini, Z., Haddad Khodaparast, M.H., Azarnivand, H. and Pezeshki, P. (2011). Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger. Journal of Food Science and Technology, 29(8): 126-136. [in Persian]
|
