Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran

Traditional Iranian barbecued chicken (TIBC) consists of cubed chicken breast, lemon juice, onion, saffron, salt, red pepper, vegetable oil and various spices such as oregano and nutmeg with pH value about 5.5. As this product is sometimes consumed under-cooked, there is growing concern that it may pose health hazards to consumers related to pathogenic bacteria such as Escherichia coli O157:H7. We studied the influence of storage temperature and...