Effect of Some Essential Oils on the Bacteriological Quality of Some Chicken Meat Products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 5, Volume 35, Issue 1, September 2018, Page 42-49 PDF (460.94 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2018.37965 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hemmat Ibrahim1; Mohamed Hassan1; Reham Amin1; Nahla Shawqy2; , R.L. Elkoly2 | ||||
| 1Food hygiene Dep., Fac. Vet. Med., Benha Univ. | ||||
| 2Animal Health research institute, Shebin el koom branch | ||||
| Abstract | ||||
| A total of 1500g of the fresh minced chicken fillet was purchased from butcher shops in El Menofiya Governorate and directly transferred to the laboratory under complete aseptic condition. Experimental trials were pointed toward the ability to control the outgrowth of Staph aureus in chicken fillet using Nigella sativa oil (0.1% and 0.5%) and rosemary oil (0.1% and 0.5%). The sample was divided into 5 groups. All groups were injected with Staph. aureus reference strain (ATCC®25923) and the initial load was 2.6 x 107± 1.04 x 107 cfu/g. Control group was inoculated with the tested culture and was stored without treatment with oils. Both oils reduced Staph. aureus levels significantly from zero day till 6th day in the following order: Nigella sativa 0.5% > Nigella sativa 0.1% > Rosemary 0.5% > Rosemary 0.1%. In contrast in the control group,the count increased rapidly till the 4th day of the treatment. Moreover, both oils improved the overall acceptability and prolonged the shelf life of treated samples as it remains without putrefactive changes till 6th day in comparison with control samples which remain without putrefactive changes till 4th day only. Finally, it can be concluded that essential oils possess significant antibacterial activity against the Staph. aureus and increases with increasing their concentration. | ||||
| Keywords | ||||
| preservatives; Nigella Sativa; rosemary | ||||
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