Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni
Salem, A., Abou El Roos, N., Nassar, Y. (2019). Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni. EKB Journal Management System, 36(1), 65-70. doi: 10.21608/bvmj.2019.83232
Amani Salem; Nahla Abou El Roos; Yahya Nassar. "Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni". EKB Journal Management System, 36, 1, 2019, 65-70. doi: 10.21608/bvmj.2019.83232
Salem, A., Abou El Roos, N., Nassar, Y. (2019). 'Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni', EKB Journal Management System, 36(1), pp. 65-70. doi: 10.21608/bvmj.2019.83232
Salem, A., Abou El Roos, N., Nassar, Y. Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni. EKB Journal Management System, 2019; 36(1): 65-70. doi: 10.21608/bvmj.2019.83232

Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni

Benha Veterinary Medical Journal
Article 7, Volume 36, Issue 1, March 2019, Page 65-70  XML PDF (889.49 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2019.83232
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Authors
Amani Salem1; Nahla Abou El Roos2; Yahya Nassar3
1Food Control Dept., Fac. Vet. Med., Benha Univ
2Animal Health Research Institute, Shebin El koom Branch.
3Animal Health Research Institute, Shebin El koom Branch
Abstract
A total of 1500 g of minced chicken breast meat were divided into 5 equal groups (3x100 g of each). Campylobacter jejuni was inoculated into each group with infective dose 2.5x107cfu/g. The used natural oils were thyme and Coriander oil in concentration of 1% and 2%. All group samples were stored at 4oC in refrigerator until be used and examined every 24 hours for sensory examination (overall acceptability) and Campylobacter jejuni count. The experiment was performed in triplicate. Thyme oil (1 and 2%) decreased count of Campylobacter jejuni (cfu/g) from 3.8x107(initial load) to 7.3x105, and 1.2 x103 with reduction percentages 97.27% and 99.99% on 6th day of storage, respectively. Coriander oil (1 and 2%) decreased count of Campylobacter jejuni (cfu/g) to 3.8x106 and 9.5 x105 with reduction percentages 85.00% and 96.27% on 6th day of storage, respectively. Furthermore, thyme oil (2%) showed overall acceptability till 5th day. While, Coriander oil (2%) showed overall acceptability till 4th day and control group showed overall acceptability till 3rd day. Generally, thyme oils proved to be more efficient than Coriander in reduction of Campylobacter jejuni growth in minced chicken meat; therefore, it is recommended to improve safety of the chicken meat products by essential oils.
Keywords
Campylobacter jejuni; thyme; coriander; chicken meat; essential oils
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