Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat
Wafy, H., El-Bagory, A., Shawish, R. (2019). Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat. EKB Journal Management System, 1(2), 11-18. doi: 10.21608/jcvr.2019.56998
Heba Amer Wafy; Abd-Rahman El-Bagory; Reyad Shawish. "Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat". EKB Journal Management System, 1, 2, 2019, 11-18. doi: 10.21608/jcvr.2019.56998
Wafy, H., El-Bagory, A., Shawish, R. (2019). 'Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat', EKB Journal Management System, 1(2), pp. 11-18. doi: 10.21608/jcvr.2019.56998
Wafy, H., El-Bagory, A., Shawish, R. Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat. EKB Journal Management System, 2019; 1(2): 11-18. doi: 10.21608/jcvr.2019.56998

Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat

Journal of Current Veterinary Research
Article 2, Volume 1, Issue 2, November 2019, Page 11-18  XML PDF (587.65 K)
Document Type: Original Article
DOI: 10.21608/jcvr.2019.56998
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Authors
Heba Amer Wafy email 1; Abd-Rahman El-Bagory2; Reyad Shawish3
1food hygiene and control faculty of veterinary medicine Sadat city university
2Department of Food Hygiene & Control, Faculty of Veterinary Medicine, Menoufia University ,Egypt.
3Department of Food Hygiene & Control, Faculty of Veterinary Medicine, University of Sadat City, Egypt.
Abstract
In the current study, the antimicrobial result of garlic oil (G), and thyme oil (T) was investigated against coliforms in chicken meat. it absolutely was found that everyone essential oils used had intensive lead to decreasing coliforms count. Sensory analysis indicated important advantages in pattern garlic and thyme oils with chicken meat. additionally, very important variations (P<0.05) between the varied oils were noticed . Also, results indicated that the being counts decrease as a result of the concentration of the oil can increase since the concentration (1.5%) provides the best effectiveness .The medicine activities of the accessorial essential oils followed the order of thyme oil then garlic oil. The sensory properties of otherwise treated chicken samples throughout cold storage (4ºC) were increased by increasing the concentrations of oils compared to the untreated (control) samples at zero, 2nd, 4thand 6thday of the storage amount. Generally, samples containing one.5% thyme and garlic oils, severally incontestable the very best improvement of sensory attributes, whereas the samples treated with zero.5% garlic oil incontestable all-time low improvement.
Keywords
coliforms; Chicken meat; Essential oils; Garlic; thyme
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