TY  - BOOK
AU  - Mai Mahmoud Zohdy Fadel
AU  - Hoda Amin Mohamed Aiedia , 
AU  - Mohamed Mohamed Taalat Emara , 
AU  - Taha Mahmoud Nouman , 
TI  - Effect of oil extracts of spices on the viability of food poisoning organisms in beef burger / 
PY  - 2015///
CY  - Cairo : 
PB  - Mai Mahmoud Zohdy Fadel , 
KW  - MIC
KW  - Natural antimicrobials
KW  - Spices
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control; Issued also as CD
N2  - 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 - 18{u00BA}C 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 - 18{u00BA}C. 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
ER  -