Impact of Capsicum Nano-Emulsion on Salmonella Typhimurium Isolated from Ready-to-Eat (RTE) Chicken Products | ||||
| Journal of Applied Molecular Biology | ||||
| Volume 3, Issue 2 - Serial Number 2974, July 2025, Page 126-138 PDF (587.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jamb.2025.338076.1040 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amany Belal1; Ashraf M. Abd El-Malek  2; Walaa M. Elsherif3
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| 1Molecular Biology Research & Studies Institute, Assiut University, Egypt. | ||||
| 2Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine Assiut, Assiut 71511University, School of Veterinary Medicine, Badr University in Assiut, Assiut 71511, Egypt | ||||
| 3Agriculture Research Center (ARC), Assiut, Faculty of Technology Health Sciences applied, New Assiut Technological University (NATU), Assiut, Egypt | ||||
| Abstract | ||||
| The current investigation was designed to detect Salmonella serovars in some of ready-to-eat (RTE) chicken meat products (Shawarma and grilled chicken). Ninety samples were examined, including 30 Shawarma, 30 grilled chicken breasts and 30 grilled chicken thighs, collected randomly from different localities in Assiut city, Egypt, in the period from December 2022 to January 2023. The obtained results showed that 11.11% of the samples were contaminated with Salmonella spp.in which Salmonella Enteritidis was isolated from 1Shawarma and 1 chicken thigh samples, while Salmonella Typhimurium was isolated from 2 Shawarma, 3 chicken thighs and 3 chicken breasts samples. A nano-emulsion was formulated using capsicum oil and subsequently analyzed using Zeta-Sizerand Fourier-transform infrared spectroscopy (FTIR). Along with a sensory examination of the Shawarma during storage, the essential oil' (EO) minimum inhibitory concentration (MIC) was measured. Capsicum essential oil (CEO) and its nano-emulsion (CNE) as 0.0975% exhibited an antibacterial activity against Salmonella Typhimurium inoculated in chicken meat with reduction% as 98.8 and 99.4%, respectively, without sensory impairment. In order to increase food protection and prevent food deterioration, this study recommended employing capsicum essential oil and its nano-emulsion as an antibacterial ingredient in food production. | ||||
| Keywords | ||||
| Salmonella Typhimurium; Shawarma; Chicken breast; Chicken thigh; Capsicum; Nanotechnology | ||||
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