Assessment of Antibacterial Impact of Onion Powder on Escherichia coli contaminating broiler chicken cuts

Document Type : Original Article

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Preventive Medicine and Public Health Department, Faculty of Veterinary Medicine, Omar Al- Mukhtar University

Abstract

The present study aimed to evaluate the efficacy of onion powder on Enteropathogenic E. coli strains recovered from broiler chicken meat. A total of 50 random samples of freshly slaughtered broiler chicken cuts which were collected from poultry retail shops in a trial for isolation and identification of Enteropathogenic E. coli. In addition, an experiment was designed to evaluate the effectiveness of addition of onion powder as natural preservative to control the contamination of broiler chicken cuts with Enteropathogenic E. coli. It was found that the total incidence of E. coli in broiler chicken cuts was 54% and the incidence was higher in the examined samples of thigh (60 %) than the samples of breast (48 %) with significant difference between the incidences. In addition, serological identification showed that the incidence of E. coli O867 (42.30 %) was lower than that of E. coli O125 (57.70 %) by adding of onion powder by different concentrations on artificially inoculated chicken meat cuts with E. coli O125, it was observed that addition of onion powder by concentration of 3% scored the highest Reduction % in E. coli counting compared to that of 2 and 2.5% concentrations especially at 72 hours after treatment.

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