Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat

Document Type : Original Article


1 Food hygiene department

2 Professor of Meat Hygiene, Food Control Department, Faculty of Veterinary Medicine, Benha University


The present study was designed to investigate antimicrobial activity of garlic (Allium sativum), thyme (Tthymus vulgaris) oils at concentrations (1%) and honey (10%) in chicken meat. A total of 2000g of the fresh chicken meat samples were divided into two groups (A&B) the firist group was inoculated with E. coli (106 cfu/g) and the second one with S. aureus (106 cfu\ g) strains. Both of them were subdivided into untreated (control) and treated ones with garlic (1%), thyme (1%) oils and honey (10%), respectively. All samples were stored at 4°C and subjected to sensory and bacteriological evaluations after 3 hours, 1st, 2nd, 3rd, 4th and 5th day of cold storage. Sensory attributes of different treated chicken meat samples were mostly improved with honey (10%) followed by thyme oil (1%) then garlic oil (1%) when compared with control. Honey (10%) group give the best effectiveness of both pathogens reduction (100%) at 3th, 4th and 5th days with a significant advantage in extend shelf-life of refrigerated chicken meat compared to all groups specially control ones. Generally, some natural compounds proved to be efficient in improve safety and shelf-life. Generally, essential oils & honey proved to be efficient natural preservatives which more safe to human than chemical ones.


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