Efficacy of Olive Leaves Extract on the Survival Pattern of Salmonella Typhimurium and Staphylococcus Aureus in Minced Meat | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 16, Volume 20, Issue 2, December 2015, Page 219-227 PDF (1.1 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2015.64629 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Taghreed Hafez* 1; Hosney Abdelrahman2 | ||||
| 1Department of Food Hygiene, Animal Health Institute, Port-Said Regional Laboratory, Egypt | ||||
| 2Department of Food Hygiene and Control, Veterinary Medicine Sues Canal University, Ismailia, Egypt | ||||
| Abstract | ||||
| The application of plant extract as bio-preservatives, for meat products, was recommended by many researchers; therefore an aqueous extract of olive leaves (Olea europaea L.) was examined for its effect on the survival pattern of Salmonella typhimurium and Staphylococcus aureus which were experimentally inoculated in minced meat with an initial load of approximately 106 cfu/g. All samples of meat were stored at 7 ± 1°C for 24 hours. The results indicated that olive leaves extract showed a significant effect on the survival pattern of Staphylococcus aureus and a lower effect against Salmonella typhimurium. Sensory examination revealed that the addition of 1% OLE to minced meat had significantly better overall acceptability. From this study we can conclude that olive leaves extract contain compounds that have significant antimicrobial properties, which can be applied to use in the meat industry. | ||||
| Keywords | ||||
| Olive leaves; Phenolic compounds; Antibacterial activity; Sensory quality. Salmonella typhimurium, Staphylococcus aureus | ||||
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