Tarragon and oregano extracts of which were added in various concentrations, likely to be found some food hamburger patties effects on those pathojin

In this study, 4 samples of food pathogens (Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria monocytegenes) were inoculated into the hamburger roots and the marjoram and tarhun extracts were added to the samples obtained at 4 different concentrations and the logarithmic changes of the numbers in food pathogens were examined compared with control samples. The number of food pathogens was investigated at 0., 1., 2. and 3. hours of storage, and samples of marrow extracts of marjoram and tarhun showed a logarithmic decrease compared to control samples. It was determined that the most effective extract belongs to the soil and Listeria monocytogenes is the most sensitive microorganism against the tarhun extract.