Effect of natural oils of some plants on the bacterial contamination and chemical status of meat luncheon and chicken luncheon
M. T. Shaaban ,A. E. Beltagy, S. Faheem, L. A. Ibraik
This research was conducted to evaluate the presence and abundance of thermophilic bacteria, psychrophilic bacteria, thermophilic bacteria, coliform bacteria, Salmonella sp., and Shigella sp. in two meat and two chicken luncheon samples. These samples were collected from markets in Shebin El Kom, Menoufia, Egypt. Moreover, we determined the chemical composition and pH value. Furthermore, we tested the effect of Garlic, Onion, and Nigella sativa oils on the bacterial contamination, the chemical composition and pH of the samples.
The obtained results clearly showed the presence of psychrophilic, mesophilic, and thermophilic bacteria in both meat and chicken luncheon.
Their total counts showed an increment with increasing storage period over three seasons (spring, winter, and summer). However, there were no coliform, Salmonella, or Shigella in the investigated samples.
Tested oils of Garlic, Onion, and N. sativa showed an inhibitory effect on three examined groups of bacteria (thermophilic, mesophilic, and psychrophilic bacteria. Therefore, they can be used as preservative agents. Analysis of luncheon chemical composition in the absence and presence of these tested oils showed that addition of these oils causes an increase in total protein, total fat, and moisture percentage. At the same time, pH showed lower values in both chicken and meat luncheon in comparison to their corresponding values in the absence of these oils.