Effect of oil extracts of spices on the viability of food poisoning organisms in beef burger /
تأثير المستخلصات الزيتيه للتوابل على حيوية ميكروبات التسمم الغذائى فى البيرجر البقرى
Mai Mahmoud Zohdy Fadel ; Supervised Taha M. Nouman , Mohamed M. T. Emara , Hoda A. Aiedia
- Cairo : Mai Mahmoud Zohdy Fadel , 2015
- 55 P. ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
Consumer awareness against synthetic preservatives as well as the high incidences of bacteria foodborne outbreaks worldwide and development of bacterial resistance to most of available antibiotics has directed the attention of food hygienists to search for new more effective natural antimicrobial substances as plant extracts against a wide range of bacteria e.g. L. monocytogen and salmonella spp. Therefore, the present study was planned to demonstrate the behavior of both L. monocytogenes and S. typhimurium toward effect of oil extract of some commonly used spices in beef burger during frozen storage at - 18C for three months. MIC of oil extract of ginger, clove, black pepper, mace, coriander, cardamom, capsicum, white pepper, and cumin against reference strains of S. typhimurium and L. monocytogenes. Was determined for both pathogens, after that the effect the most powerful spices against each pathogen was evaluated separately in beef burger during storage for three months at - 18C. Results of MIC showed that 4% (v/v) oil extract of ginger, black pepper, capsicum, white pepper, and cumin induced significant reduction in viable cell count of L. monocytogenes