Antibacterial efficiency of both natural and chemical compounds in minced meat

Document Type : Original Article

Authors

1 Faculty Veterinary Medicine, Benha University

2 Department of Food Control, Faculty of Veterinary Medicine, Benha University

3 Food Hyg and Control ,Dept, Fac. Of Vet. Med.,Benha.Univ.

4 Directorate of Veterinary Medicine, Shibin elkoom

Abstract

A total of 4200g fresh minced beef samples were divided into both large 2 groups, the first group (A) for E.coli and the second (B) for S.aureus then each group was divided into 7 equal subgroups (100g of each). Escherichia coli was inoculated into the first 7 subgroups with 4×106cfu/g and S.aureus was inoculated into the second 7 subgroups with 3×106cfu/g. The first (A) group was inoculated with cinnamon, garlic and rosemary at concentration of (1%) separately and the second (B) group was inoculated with nisin (100ppm), sodium nitrite (100ppm) and potassium sorbate (0.2%). The inoculated samples were stored at 4±1ºC in refrigerator till be used. The inoculated subgroups were examined at zero time, 3rd, 6th and 9thdays for bacterial count. The highest effect with 100% reduction of E.coli was in group (A) for rosemary and garlic oils at 9th days of storage. Also, the highest effect of chemical compounds on E.coli was achieved by nisin (100ppm) at 6th & 9th days of storage with reduction percentage 99.99% &99.76%, respectively. On other hand, the highest effect with 100% reduction percentage was in group (B) artificially inoculated with S.aureus was for rosemary oil at 6th and 9th day of storage .Also, the highest effect of (100% reduction) of nisin on S.aureus was indicated at9th days of storage. Generally, essential oils proved to be efficient similar to chemical preservatives in addition to their safety for human consumption.

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