Antibacterial effect of pepper and cumin extracts on some pathogens contaminating chicken meat | ||
| Benha Veterinary Medical Journal | ||
| Article 25, Volume 39, Issue 1, September 2020, Pages 130-134 PDF (109.31 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2020.31028.1212 | ||
| Authors | ||
| suhair nagy Shehab ElDin* 1; Saad Mahmoud Saad2; Hemmat Moustafa Ibrahim2; Mohamed Ahmed Hassan3 | ||
| 1Veterinarian, Directorate of Veterinary Medicine, Qalubiya governorate, Egypt | ||
| 2Food control Dept., Fac. Vet. Med., Benha University, Egypt | ||
| 3Food Hygiene Department, Faculty of Veterinary Medicine, Banha university | ||
| Abstract | ||
| Prevention of food poisoning bacteria is usually achieved by using of some chemical preservatives which have public hazards coming through the improper use of it including presence of chemical residues in food, and acquisition of microbial resistance. Based on such safety concerns, the public need to replace it with more potentially effective, healthier natural alternative preservatives are increased. In the present study, two plant extracts, represented by black pepper and cumin extracts were examined to inhibit the growth of foodborne Staphylococcus aureus, Escherichia coli and Salmonella Typhi strains that were artificially inoculated into minced chicken meat samples. Results revealed that the used pepper and cumin extracts significantly reduced the count of tested strains by 102 CFU/g with reduction percent exceeded 99.0%, which proved that the used herbal extracts were potentially effective with variable efficiency against the tested bacterial strains; so, it can be used as natural alternative preservatives to control food poisoning diseases and preserve food stuff avoiding health hazards of chemically antimicrobial agent applications. | ||
| Keywords | ||
| Black pepper; Cumin; Staphylococcus aureus; E. coli; Salmonella Typhi | ||
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