Antimicrobial effect of some essential oils on Staphylococcus aureus in minced meat | ||||
| Benha Veterinary Medical Journal | ||||
| Article 20, Volume 30, Issue 1, March 2016, Page 183-191 PDF (245.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31362 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hemmat M. Ibrahim1; Rasha A. El Sabagh1; Nahla A. Abou El-Roos2; Hend Abd El Fattah1 | ||||
| 1Department of food Hygiene, Fac. Vet. Med, Benha University | ||||
| 2Food Hygiene Dept., Animal Health Research Institute Shebin El- Kom branch | ||||
| Abstract | ||||
| consumers increasingly demand of using natural preservatives as alternative to those chemical additives that has been questioned in last years. So, the effect of some essential oils as thyme, clove and garlic as antimicrobial agent against Staphylococcus aureus and their role in enhance shelf life of minced meat were studied. The sensory analysis indicated significant advantages in using thyme, clove and garlic oils in refrigerated minced beef. All used essential oils had considerable effectiveness in decreasing S. aureus count. In addition, the results indicated that the bacterial counts decreased as the concentration of the oil increased, accordingly, the concentration 1.5% of each oil gave the best effectiveness and the thyme oil showed the highest action followed by clove and garlic oils. | ||||
| Keywords | ||||
| Antimicrobial efficiency; Essential oils; Staphylococcus aureus; Minced meat | ||||
|
Statistics Article View: 164 PDF Download: 405 |
||||
