Antibacterial Effect of Essential Oils Encapsulated in Chitosan Nanoparticles Against Staphylococcus aureus Isolated From Minced Meat Retailed in Kafr Elshiekh City, Egypt | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 21 January 2025 PDF (916.52 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.328966.2431 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mennat Allah Mohamed El-rewainy  1; Ibrahim Al-Hawary2; Hanan E. Kassab3; Ahmad F. Alhomodi4
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| 1Fish Processing and Biotechnology Department, Faculty of Aquatic and Fisheries Sciences, Kafr Elsheikh University, Kafr Elsheikh, Egypt | ||||
| 2Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt | ||||
| 3Department of Food Technology, Faculty of Agriculture, Kafr Elsheikh University, Kafr Elsheikh, Egypt | ||||
| 4Department of Biology, College of Science and Arts, Najran University, Saudi Arabia | ||||
| Abstract | ||||
| The objective of the current investigation was to develop chitosan nanoemulsions obtained from two essential oils, namely, lavender and lemongrass. Besides, investigation of the prevalence of Staphylococcus aureus (S. aureus) in four kinds of the retailed minced meat (beef mince, camel mince, mutton mince, and chicken mince) (20 of each, 100 g) was investigated. In addition, the anti-S. aureus activities of the prepared nano emulsions were screened. The obtained results revealed the success to develop nanoemulsions from lavender and lemongrass essential oils. S. aureus was isolated from the examined meat mince at 60%, 50%, 30%, and 25% in the examined beef mince, camel mince, mutton mince, and chicken mince, respectively. The recovered S. aureus isolates had the ability to produce enterotoxins. In an experimental study, the produced lavender and lemongrass nanoemulsions had significant anti-S. aureus activities using beef mince as a substrate. Besides, they can extend the shelf life of the chilled mince to the 8th day as they were compared to the control which was spoiled after 4 days of chilling. In conclusion, the obtained results of the current study suggest the use of lavender and lemongrass nanoemulsions as food additive to extend the shelf life of the meat protects and to reduce the microbial counts. | ||||
| Keywords | ||||
| Lavender; lemongrass; nanoemulsions; S. aureus; minced meat | ||||
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