<?xml version="1.0" encoding="utf-8"?>
<journal>
<title>Journal of Human Environment and Health Promotion</title>
<title_fa>مجله انسان، محیط زیست و ارتقاء سلامت</title_fa>
<short_title>jhehp</short_title>
<subject>Medical Sciences</subject>
<web_url>http://jhehp.zums.ac.ir</web_url>
<journal_hbi_system_id>1</journal_hbi_system_id>
<journal_hbi_system_user>admin</journal_hbi_system_user>
<journal_id_issn>2476-5481</journal_id_issn>
<journal_id_issn_online>2476-549x</journal_id_issn_online>
<journal_id_pii></journal_id_pii>
<journal_id_doi>10.66224/jhehp</journal_id_doi>
<journal_id_iranmedex></journal_id_iranmedex>
<journal_id_magiran></journal_id_magiran>
<journal_id_sid></journal_id_sid>
<journal_id_nlai></journal_id_nlai>
<journal_id_science></journal_id_science>
<language>en</language>
<pubdate>
	<type>jalali</type>
	<year>1398</year>
	<month>3</month>
	<day>1</day>
</pubdate>
<pubdate>
	<type>gregorian</type>
	<year>2019</year>
	<month>6</month>
	<day>1</day>
</pubdate>
<volume>5</volume>
<number>2</number>
<publish_type>online</publish_type>
<publish_edition>1</publish_edition>
<article_type>fulltext</article_type>
<articleset>
	<article>


	<language>fa</language>
	<article_id_doi></article_id_doi>
	<title_fa></title_fa>
	<title>Chemical Composition and Antibacterial Activity of the Emulsion and Nano-emulsion of Ziziphora clinopodioides Essential Oil against Escherichia coli O157:H7</title>
	<subject_fa>  Food Safety and Hygiene</subject_fa>
	<subject>  Food Safety and Hygiene</subject>
	<content_type_fa></content_type_fa>
	<content_type>Short communication</content_type>
	<abstract_fa></abstract_fa>
	<abstract>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size:14px;&quot;&gt;&lt;span style=&quot;font-family:times new roman;&quot;&gt;&lt;strong&gt;Background:&lt;/strong&gt; The present study aimed to determine the chemical composition and &lt;em&gt;in-vitro&lt;/em&gt; antibacterial activity of &lt;em&gt;Ziziphora clinopodioides&lt;/em&gt; essential oil (ZCEO).&lt;span dir=&quot;RTL&quot;&gt;&lt;/span&gt;&lt;br&gt;
&lt;strong&gt;Methods: &lt;/strong&gt;The chemical composition of ZCEO was determined using gas chromatography-mass spectrometry (GC-MS) analysis. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were calculated using the microwell dilution assay to assess the antibacterial effects of ZCEO emulsion and nano-emulsion on &lt;em&gt;E. coli&lt;/em&gt; O&lt;sub&gt;157&lt;/sub&gt;:H&lt;sub&gt;7&lt;/sub&gt;.&lt;br&gt;
&lt;strong&gt;Results:&lt;/strong&gt; A yield of 1% (w/w) was identified for ZCEO isolation and pulegone (58.78%), menthone (1.15%), and isomenthone (9.91%) as the key components of ZCEO phytochemicals. The MIC values of the ZCEO emulsion and nano-emulsion were 0.8 and 0.025 mg/ml, respectively, and the MBC values were estimated at 1.6 and 0.05, respectively.&lt;br&gt;
&lt;strong&gt;Conclusion:&lt;/strong&gt; It is recommended that the nano-emulsion of ZCEO be applied as a potential source of natural preservatives in food industries.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;</abstract>
	<keyword_fa></keyword_fa>
	<keyword>Essential oil, Antibacterial activity, Nanotechnology, Escherichia coli O157:H7</keyword>
	<start_page>94</start_page>
	<end_page>97</end_page>
	<web_url>http://jhehp.zums.ac.ir/browse.php?a_code=A-10-144-1&amp;slc_lang=fa&amp;sid=1</web_url>


<author_list>
	<author>
	<first_name>Saeid</first_name>
	<middle_name></middle_name>
	<last_name>Khanzadi</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>Khanzadi@um.ac.ir</email>
	<code>10031947532846009720</code>
	<orcid>10031947532846009720</orcid>
	<coreauthor>Yes
</coreauthor>
	<affiliation>Department of Food Hygiene and Aquatics, School of Veterinary Medicine, Ferdowsi University of Mashhad, Iran. </affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


	<author>
	<first_name>Asghar</first_name>
	<middle_name></middle_name>
	<last_name>Azizian</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>dariush.azizian@yahoo.com</email>
	<code>10031947532846009721</code>
	<orcid>10031947532846009721</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Department of Food Hygiene and Aquatics, Faculty  of Veterinary Medicine, Ferdowsi University of Mashhad, Iran. </affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


	<author>
	<first_name>Mohammad</first_name>
	<middle_name></middle_name>
	<last_name>Hashemi</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>Mo_hashemi@hotmail.com</email>
	<code>10031947532846009722</code>
	<orcid>10031947532846009722</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.</affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


	<author>
	<first_name>Mohammad</first_name>
	<middle_name></middle_name>
	<last_name>Azizzadeh</last_name>
	<suffix></suffix>
	<first_name_fa></first_name_fa>
	<middle_name_fa></middle_name_fa>
	<last_name_fa></last_name_fa>
	<suffix_fa></suffix_fa>
	<email>m-azizzadeh@um.ac.ir</email>
	<code>10031947532846009723</code>
	<orcid>10031947532846009723</orcid>
	<coreauthor>No</coreauthor>
	<affiliation>Department of Clinical Science, Faculty  of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.</affiliation>
	<affiliation_fa></affiliation_fa>
	 </author>


</author_list>


	</article>
</articleset>
</journal>
