Abd El-Malek AM¹* and Essa HH²

¹Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Egypt
²Animal Health Research Institute, Assiut Regional Lab, Egypt

*Corresponding Author: Abd El-Malek AM, Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Egypt.

Received: September 06, 2021 Published: December 16, 2021

Abstract

This research was carried out to evaluate the effectiveness of some spice extracts such as sumac and thyme for the control of the growth and survival of two pathogenic microorganisms of significant importance in food hygiene namely, Salmonella typhimurium and Bacillus cereus. Two different methods were conducted to examine the inhibitory effect of these spice extracts, agar cup method and in food model system (deboned poultry meat). Regarding agar cup method, by using two different concentrations of each spice extract (1.5 and 3%), the obtained results showed that S. typhimurium was more sensitive than B. cereus to the action of added spices and 1.5 and 3% sumac extracts demonstrating better activity against S. typhimuriumwith an inhibition zones of 20.1 and 32 mm, respectively, meanwhile, 1.5 and 3% of thyme extracts giving more inhibitory effect on B. cereus with an inhibition zones of 14 and 23.6 mm, respectively. The other method was performed on chicken fillet stored at 5 ºC for 7 days, the results showed that sumac extracts had the greatest rate of reduction of ,S. typhimurium populations after 7 days of storage, while the more inhibitory effect of B. cereus counts was by adding thyme extracts.

Keywords: Sumac; Thyme; Antimicrobial Activity; S. typhimurium; B. cereus

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Citation

Citation: Abd El-Malek AM and Essa HH. “Effect of Sumac and Thyme Extracts on Salmonella typhimurium and Bacillus cereus in Chicken Fillet". Acta Scientific Veterinary Sciences 4.1 (2022): 80-85.

Copyright

Copyright: © 2022 Abd El-Malek AM and Essa HH. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.