Sara Mohamadi - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Saeid Khanzadi - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Abdollah Jamshidi - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Mohammad Azizzadeh - Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.

Staphylococcus aureus is among the major causes of foodborne outbreaks globally. To limit its potential risks and predict its growth behaviors, it is crucial to define the growth boundaries of Staphylococcus aureus. So, this experiment was designed to estimate the growth behavior of Staphylococcus aureus in brain heart infusion (BHI) broth while affected by various concentrations of Carum copticum EO (۰, ۰.۰۱۵, ۰.۰۳۰, ۰.۰۴۵%), pH (۵, ۶, ۷), temperature (۲۵, ۳۵ ˚C), and inoculum levels (۱۰۳, ۱۰۵ CFU ml-۱). The assay was performed with ۴۸ treatment conditions in triplicate. Visible turbidity represents growth onset was checked daily during ۳۰ days of trial. According to the accelerated failure time (AFT) approach, a parametric survival model was chosen to predict the impact of selected variables on Staphylococcus aureus growth. GC-MS assay had quantified sixteen (۱۶) compounds constituting ۹۸.۸۸% of pure oil. Based on our findings, the major components of essential oil were identified as thymol (۵۷.۱۸%), ρ-cymene (۲۲.۵۵%), γ-terpinene (۱۳.۰۷%), and trans-anethole (۱.۷%). The MIC value of the EO was ۰.۶۲۵ μl ml-۱. The median time to detection of bacterial growth was six days. All the predictor variables showed a significant effect on time to initiate the bacterial growth (p < ۰.۰۵). The ultimate model could precisely estimate the growth responses of Staphylococcus aureus. 

Carum copticum essential oil, Predictive modeling, Staphylococcus aureus