Effect of some natural preservatives on food borne pathogens | ||||
| Menoufia Veterinary Medical Journal | ||||
| Volume 1, Issue 1, August 2025, Page 1-10 PDF (944.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmmj.2024.293046.1011 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amany Adel Hindya  1; Abd Elrahman Elbagoury2; Abobakr Edres3
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| 1Menoufia University Faculty of Veterinary Medicine Food Hygiene and Control Department | ||||
| 2Milk Hygiene and Control Department, Faculty of Veterinary Medicine –Menuofia University | ||||
| 3Meat Hygiene , Faculty of Veterinary Medicine, Benha University | ||||
| Abstract | ||||
| Natural preservatives are effective in extending the shelf life of meat without health risks. This study investigated the antibacterial effect of Moringa olifera extract, Cinnamon and Cumin oils against Staph.aureus and E. coli . A total of 2000 g minced beef was devided into three equal groups , firist and second groups were inoculated with Staph. aureus and E. coli (106) , the last group was control negative . Each inoculated group was subdivided into four groups ,one group was control positive and the other three groups were treated with M.olifera extract, Cinnamon and Cumin oils (1.5% of each) , then stored at 4ºc for 18 days. Sensory examination , Staph. aureus and E .coil counts were done every 3 days . The results revealed that control group became unacceptable at 6th day, meanwhile Cumin, Cinnamon oils and M.olifera extract showed signs of deterioration at 12th,15th and 18th day of storage, respectively .The bacterial count of control +ve groups significantly increased from 5.0×106 ±0.3×106 to 9.5×106 ±0.8×106 and from 2.0×106±0.1×106 to 7.9×106±0.6×106 for Staph. aureus and E. coli , respectively. However treated samples showed slight increase in the count to 7.1×106±0.6×106, 6.4 ×106 ±0.6×106 and 5.8×106 ±0.5×106 cfu/g with reduction percent 25.2% , 32.6% and 38.9 % & 4.8 ×106±0.4×106 ,4.1×106 ±0.3×106 and 3.7 ×106 ±0.3×106 with reduction percent 39.2% , 48.1% and 53.2% for Staph. aureus and E. coli , respectively, at 6th day of storage period for Cumin, Cinnamon oils and M.olifera extract , respectively | ||||
| Keywords | ||||
| M. olifera extract; Cinnamon oil; Cumin oil; Staph.aureus and E.coli | ||||
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