Antibacterial Efficacy of Chard and Arugula as Natural Nitrite Alternatives against Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in Basterma | ||
| Egyptian Journal of Veterinary Sciences | ||
| Articles in Press, Corrected Proof, Available Online from 08 September 2025 PDF (889.79 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.405358.2978 | ||
| Authors | ||
| Khaled Tolba1; Huda Elsayed* 2; Diaa Eldin Ezzat Hussein3; Rania Saleh Mohammed4; Nairouz Adel5; Momtaz A. Shahein6 | ||
| 1Reference Lab for Safety Analysis of Food of Animal Origin, Food Hygiene Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza. | ||
| 2Animal Health Research Institute-ARC | ||
| 3Food Hygiene Department, Animal Health Resesrch Institute (AHRI) Agricultural Research Center (ARC). | ||
| 4Bacteriology Dept., Animal Health Research Institute, Agriculture Research Center, Giza, Egypt. | ||
| 5Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, | ||
| 6Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt. | ||
| Abstract | ||
| This study investigated the impact of partial nitrite replacement with natural plant extracts on the sensory quality and microbiological safety of basterma during 90 days of refrigerated storage. Three groups of basterma were evaluated: G1 (control, 100 ppm nitrite), G2 (50 ppm nitrite + 50 ppm arugula extract), and G3 (50 ppm nitrite + 50 ppm chard extract). The other three groups (G4, G5 and G6) were contaminated separately with Staphylococcus aureus, Listeria monocytogenes, and Clostridium perfringens (5log cfu/g) to assess antimicrobial efficacy. Sensory evaluation was conducted at intervals throughout the 90-days storage period G1 consistently maintained high sensory quality throughout the storage period. G2, incorporating arugula extract, showed a moderate decline in sensory attributes but remained generally acceptable up to 49 days. While G3 experienced rapid and severe sensory deterioration, developing strong off-odors and off-flavors, rendering it unfit for consumption by day 60. Microbiologically, all three inoculated pathogens (Staph. aureus, L. monocytogenes, and Clostridium perfringens) below detection limit from all treated samples by the 7th day of storage. Combining sensory and microbiological findings, the basterma samples from all groups were deemed fit for consumption until the 49th day of cold storage. Then, the reappearance of pathogens by Day 60, coupled with significant sensory degradation (mostly in G3), indicated that the products became unfit for consumption by the 60th day of storage. This research affirms that arugula extract is a more promising partial nitrite replacer than chard extract for maintaining basterma quality and safety during extended refrigerated storage. | ||
| Keywords | ||
| Arugula; Chard; Foodborne pathogens; Nitrite replacers | ||
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