Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat | ||||
| Benha Veterinary Medical Journal | ||||
| Article 34, Volume 39, Issue 1, September 2020, Page 180-183 PDF (118.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2020.25900.1190 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
shimaa mohamed1; Amany Salem  2
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| 1Food hygiene department | ||||
| 2Professor of Meat Hygiene, Food Control Department, Faculty of Veterinary Medicine, Benha University | ||||
| Abstract | ||||
| The present study was designed to investigate antimicrobial activity of garlic (Allium sativum), thyme (Tthymus vulgaris) oils at concentrations (1%) and honey (10%) in chicken meat. A total of 2000g of the fresh chicken meat samples were divided into two groups (A&B) the firist group was inoculated with E. coli (106 cfu/g) and the second one with S. aureus (106 cfu\ g) strains. Both of them were subdivided into untreated (control) and treated ones with garlic (1%), thyme (1%) oils and honey (10%), respectively. All samples were stored at 4°C and subjected to sensory and bacteriological evaluations after 3 hours, 1st, 2nd, 3rd, 4th and 5th day of cold storage. Sensory attributes of different treated chicken meat samples were mostly improved with honey (10%) followed by thyme oil (1%) then garlic oil (1%) when compared with control. Honey (10%) group give the best effectiveness of both pathogens reduction (100%) at 3th, 4th and 5th days with a significant advantage in extend shelf-life of refrigerated chicken meat compared to all groups specially control ones. Generally, some natural compounds proved to be efficient in improve safety and shelf-life. Generally, essential oils & honey proved to be efficient natural preservatives which more safe to human than chemical ones. | ||||
| Keywords | ||||
| Honey; essential oils; E.coli; S.aureus; chicken meat | ||||
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