Inhibitory Effects of Propolis, Bee Pollen, and Beeswax against Staphylococcus aureus in Ground Beef | ||
| Egyptian Journal of Veterinary Sciences | ||
| Articles in Press, Corrected Proof, Available Online from 09 September 2025 PDF (1.11 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.400899.2950 | ||
| Authors | ||
| Radwa Ahmed Lela1; Hanan Ragab Ghanayem2; amal elbanna2; Wageh Sobhy Darwish* 3; Doaa M. Sharaf4 | ||
| 1Food Hygiene Department, Animal Health Research Institute (AHRI), Tanta Lab., Agricultural ResearchCenter (ARC), Egypt. | ||
| 2Food Hygiene, Animal Health Research Institute, Tanta Branch, ARC, Egypt. | ||
| 3Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt | ||
| 4Bacteriology Department, Animal Health Research Institute (AHRI), Tanta branch, Agricultural Research Center (ARC), Giza, Egypt | ||
| Abstract | ||
| This study assessed the antibacterial efficacy of honeybee-derived products—propolis, bee pollen, beeswax, and their combination—against multidrug-resistant Staphylococcus aureus (S. aureus) inoculated in raw ground beef at a concentration of 5 log 10 CFU/g, in response to increasing consumer demand for natural food preservatives. A blend of bee products demonstrated the greatest minimum inhibitory concentration (MIC), followed by propolis, then beeswax, and bee pollen. The antibacterial capabilities, physicochemical characteristics, and sensory quality of the meat were assessed during cold storage at 4°C. The combination of bee products and propolis exhibited the most potent antibacterial efficacy, markedly decreasing S. aureus counts by the 3rd and 5th days and entirely suppressing growth by day 7. Treated samples had an increased shelf life, lasting satisfactory until days 9 and 11, but untreated controls deteriorated by day 5. Sensory analysis indicated a postponed decline in sensory attributes, however physicochemical evaluations validated enhanced acceptable quality in treated samples. Electron microscopy demonstrated significant damage to the cell membranes and internal structures of S. aureus, especially in samples subjected to propolis and the bee product mixture. The findings indicate that propolis and mixes of bee products may serve as excellent natural preservatives, improving both the microbiological safety and quality of ground beef under refrigeration. | ||
| Keywords | ||
| S. aureus; Ground beef; Propolis; Bee pollen; Beeswax; TBA; TVB-N; Shelf life; Electron Microscope | ||
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