The impacts of ginger and olive oils on competing multidrug resistant Bacillus cereus in beef mince, luncheon, sausage, and pasterma | ||||
| Damanhour Journal of Veterinary Sciences | ||||
| Volume 12, Issue 2, December 2024, Page 11-17 PDF (279.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/djvs.2024.314200.1136 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abdelazim Elsayed Elhelaly1; Wafaa M. Gad2; Nashwa M. Zaki3; Lamiaa M. Reda4; Amany M. Shosha5; Wageh Sobhy Darwish   6
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| 1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt | ||||
| 2Department of Bacteriology, Animal Health Research Institute (AHRI), Mansoura Branch, Agriculture Research Center (ARC), Egypt. | ||||
| 3Food Hygiene Department, Animal Health Research Institute (AHRI), Mansoura Branch, Agriculture Research Center (ARC), Egypt. | ||||
| 4Educational Veterinary Hospital, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt | ||||
| 5Bacteriology, Mycology, Immunology Department, Faculty of Veterinary, Medicine, Mansoura University, Egypt. | ||||
| 6Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Meat products, like beef mince, luncheon, sausage, and pasterma, are vital sources of necessary amino acids, vitamins, minerals, and other nutrients. Nevertheless, these products could serve as potential reservoirs for foodborne pathogens, including Bacillus cereus (B. cereus). The primary goal of the present study is to investigate the prevalence of B. cereus in meat products sold in Egyptian local markets. Furthermore, the antibiotic resistance of the recovered B. cereus isolates was investigated. In addition, the antibacterial properties of olive and ginger oils against B. cereus were evaluated. The data collected indicated that B. cereus was present in 4%, 6%, 10%, and 16% of the analyzed samples of luncheon, sausage, pasterma, and minced meat, respectively. The obtained isolates presumably exhibited a multidrug resistance profile. It is notable that ginger and olive oils had significant antibacterial activity against B. cereus, particularly at a concentration of 2%. Hence, it is imperative to implement appropriate hygiene protocols while manufacturing such meat products. It is highly recommended to incorporate 2% ginger and olive oils in the culinary sector. | ||||
| Keywords | ||||
| Bacillus cereus; antibiotic sensitivity testing; ginger oil; olive oil | ||||
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