Study on inhibitory activity of Artemisia Spergicia essential oil against fungal species isolated from minced meat

Objective: meat is an important source of several nutrients. The ability high corruption of fresh meat has caused some studies food science, biological and chemical stability meat consideration. This research was conducted with the aim of Study on inhibitory activity of Artemisia Spergicia essential oil against fungal species isolated from minced meat In Qazvin city. Methods: Two types of media Dichloran 18% Glycerol agar (DG18) and Dichloran Rosebengal Chloramphenicol agar (DRBC) were chosen for the mycological analysis of the minced meat samples as used. To evaluate the antifungal activity of essential oils, microdilution broth method based on CLSI(M27A) guideline was used. Results: Essential oil (Artemisia Spergicia) inhibitory effect on the growth of fungi was found in samples of minced meat. Aspergillus , Penicillium and Cladosporium were the most common genera on both medium types. Average MIC50=1.88 µl/ml and MIC90=2 µl/ml reported.The genus Mucor with MIC=1.0 µl/ml was the most sensitive and Aspergilus vercikaler most resistant to the essential oil with MIC=4 µl/ml. Conclusion: The results show a favorable inhibitory effect of Artemisia Spergicia essential oil on fungi growth, especially Aspergillus species. According to this result, antifungal components of Artemisia Spergicia in different forms be used to prevent fungi Pollution. Key Words: minced meat, fungal infection, Essential oil of Artemisia, Antifungal activit