Decontamination of broiler carcasses` skin using medicinal herbal extracts | ||||
| Journal of Veterinary Medical Research | ||||
| Article 4, Volume 23, Issue 1, June 2016, Page 26-34 PDF (765.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jvmr.2016.43209 | ||||
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| Authors | ||||
| Fathy A. Khalafalla1; Fatma H.M. Ali1; Jehan M. Ouf2; Ahmed M.M.A. Mosa3 | ||||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt. | ||||
| 2Department of Food Hygiene, Animal Health Research Institute, Dokki-Giza, Egypt | ||||
| 3Department of Food Hygiene, Animal Health Research Institute, Beni-Suef, Egypt | ||||
| Abstract | ||||
| "> This study was carried out to detect the efficiency of different concentrations of medicinal herbal extract as decontaminant agent on broiler carcasses. Therefore, a total of twelve broiler carcasses treated with sumac extract (4% and 8% w/v) and rosemary extract (0.3% and 0.5% w/v) and stored at 0±1°C. All treated carcasses were sensory and microbiologically analyzed. It has been found that there were no changes in color and odor of treated carcasses, either by sumac extract (8% w/v) or rosemary extract (0.5% w/v), however, a reduction in the total bacterial count, coliforms count, E. coli count and Staphylococcus spp. count one/two log less than control samples and shelf-life of broiler carcasses was noticed and extended three to six days more than the control. From the present study, it could be concluded that sumac extract (8% w/v) and rosemary extract (0.5% w/v) are effective as broiler meat decontaminant and preservative. | ||||
| Keywords | ||||
| Medicinal Herbs; rosemary; Sumac; decontaminations; broiler carcasses; shelflife | ||||
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