Mitigating Pathogenic Vibrio Species Impact in Refrigerated Basa Fillets Using Moringa oleifera Seed Extract: A Natural, Clean-Label Bio-Preservative | ||
| Egyptian Journal of Veterinary Sciences | ||
| Articles in Press, Corrected Proof, Available Online from 28 October 2025 PDF (908.98 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.426727.3147 | ||
| Authors | ||
| Gehad A Ezzat1; Nesma Maher2; Samah F Darwish3; Eman Ragab* 2 | ||
| 1Food hygiene and control Department, faculty of veterinary medicine, Cairo university, Egypt | ||
| 2Microbiology Department, Faculty of Veterinary Medicine, Cairo University, Egypt | ||
| 3Biotechnology Research Unit, Animal Reproduction Research Institute, Agricultural Research Centre, Egypt | ||
| Abstract | ||
| The rapid proliferation of Vibrio spp. in seafood during refrigeration poses a serious challenge to public health and product shelf-life, especially under rising global temperatures. The purpose of this work was to conduct a potential decontamination strategy for controlling this opportunistic zoonotic pathogen using a natural bio preservative such as Moringa oleifera seed extract. Additionally, the study aimed to investigate the antimicrobial activity of M. oleifera seed extract against Vibrio parahaemolyticus and Vibrio cholera that were inoculated in basa fillets stored under refrigeration conditions (4 ± 1 °C) for seven days. The inoculated fillets were dipped in the extract for 15, 30, or 45 minutes, and the microbial counts were monitored throughout storage. The extract’s effect on the sensory and bacteriological quality of fillets was also evaluated. Treated samples showed significantly lower Vibrio counts (p < 0.05) compared to controls, with inhibition increasing in a dose- and time-dependent manner. Notably, complete suppression of V. parahaemolyticus was achieved by day 3 in the 45-minute group. Total aerobic plate counts were also significantly reduced, indicating better keeping quality. Treated fillets maintained favourable sensory attributes. These results highlight the efficacy of M. oleifera extract as a clean-label antimicrobial agent for improving the safety and shelf-life of chilled fish products, providing a sustainable alternative to synthetic preservatives in seafood preservation. | ||
| Keywords | ||
| Fish fillet; Moringa seed extract; antibacterial activity; Vibrio Species; sensory quality; shelf life | ||
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