2232009 Lactobacillus plantarum E. coli O157:H7 Lactobacillus plantarum Escherichia coli O157:H7 E. coli O157:H702448 L .plantarumE. coli O157:H7 24 4848 L.plantarum E. coli O157:H7 L.plantarum 24L.plantarum Food borne diseases 1E.coli O157:H7 Food borne Pathogen 1982 2020000 250E.coli O157:H7 2 10020034 2 Biopreservatives 5Lactobacillus 2232009 6L. bulgaricus, L.fermentum , L. gasseri , L. acidophilus , L.plantarum , L.rhamnosus7 Lactobacillus CO2 8 9 10 11 10 L.plantarum E. coli O157:H7 L.plantarumE. coli O157:H7 L.plantarumE. coli O157:H7 L.plantarumMRS3724 12E. coli O157:H7Brain Heart InfusionBHI 3724 424 L.plantarum E. coli O157:H710 2 L.plantarum10 5 2 L.plantarum E. coli O157:H7 2232009 3748E. coli O157:H7 02448Eosin Methylen Blue( EMB)13 Lactobacillus plantarum E. coli O157:H7 Lactobacillus plantarum E. coli O157:H7 1L.plantarum E. coli O157:H7 24 48 2.8x10 3 24 L.plantarumE. coli O157:H748 5x10 5 3x10 6 24 48 L.plantarumE. coli O157:H7 14 Lactobacillus E. coli O157:H7 15 E. coli L.plantarum E. coliVibrio Staphylococcus aureusSalmonella16 L.plantarum 17 E. coli 24 3618E. coli O157:H7L.plantarum E. coli O157:H7 E. coli O157:H7E. coli O157:H7 3x10 2 24 48 E. coli O157:H71.3x10 4 1.1x10 4 24483.3x10 2 2x10 2 E. coli O157:H7 5x10 5 3x10 6 24 48 2232009 9 allicin19 thiol9 20 21 phenolether 1022 L.plantarumE. coli O157:H7 L.plantarumL.plantarumL.plantarum E. coli O157:H7 E. coli O157:H7L.plantarum E. coli O157:H7245x10 1 5x10 5 E. coli O157:H748L.plantarum L.plantarum E. coli O157:H73.5x10 3 3x 10 3 24L.plantarum 48L.plantarum E. coli O157:H7 3x10 6 3 E. coli O157:H7L.plantarum 24 L.plantarumL.plantarum L.plantarum 23 9 24 L.plantarumE. coli O157:H7 L.plantarumE. coli O157:H7 48L.plantarum E. coli O157:H7 2232009 1.Nigatu ,A. and Gashe ,B.A.(1994). 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Meat Sci. 55:161-168. 2232009 0 1 2 3 4 5 6 Zero 24 48 E coli لوح��دھا E.coli+L.plantarum 1L.plantarumE. coli O157:H7 0 1 2 3 4 5 6 Zero 24 48 معامل�ة الس�یطرة ثوم قرنفل فلفل اسود 2E. coli O157:H7 0 1 2 3 4 5 6 Zero 24 48 معاملة السیطرة L.plantarum+ثوم L.plantarum+قرنفل L.plantarum+فلفل أسود 3L.plantarumE. coli O157:H7 لوغارتم العدد الحي E. coliلبكتریا O157:H7 م العدد الحي لوغارت E. coliلبكتریا O157:H7 لوغارتم العدد الحي E. coliلبكتریا O157:H7 IBN AL- HAITHAM J. FOR PURE & APPL. SCI VOL.22 (3) 2009 The Inhibitory Effect of Lactobacillus plantarum and Some Spices in Growth of E. coli O157:H7 in Minced Beef J. A. S. Salman , G. M. Khalil . and R. A. Abdul-Razaq Department of Biology ,College of Science University - AL- Mustansiriya Abstract Inhibitory effect of Lactobacillus plantarum was studied against Escherichia coli O157:H7 in minced beef , as well as the effect of some Spices ( Garlic , Cloves and Black Pepper ) was studied against this bacteria . Plate count method was used to estimate the viable cells of E. coli O157:H7 in the treated meat samples for incubation periods( 0 , 24 and 48) h. Results showed that Lactobacillus plantarum had inhibitory effect against E. coli O157:H7 , when reducing the number of cells after 24, 48 h., and reached to Zero after (24) h. As well as Spices in this study had inhibitory activity against E. coli O157:H7 .Garlic had the highest inhibitory effect compared with Cloves and Black Pepper. The synergistic inhibitory effect of the combination of Lactobacillus plantarum and Spices ( Garlic , Cloves and Black Pepper ) separately were studied against E. coli O157:H7 in the minced beef using the same method of counting . Results showed that the combination of Lactobacillus plantarum and spices had a synergistic inhibitory effect against E. coli O157:H7. The synergistic Inhibitory effect of Lactobacillus plantarum and garlic in (24)h. incubation period was higher than the effect of other spices.