Abstract
Abstract The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P < 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P < 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.
Highlights
In developed countries poultry support many poor families through their food and livelihood (Scanes, 2007; Food and Agriculture Organization of the United Nations, 2008, 2020)
241,000 illnesses per year caused by Staph. aureus contamination were estimated in the United States, and still consider challenging (Scallan et al, 2011; Al-Hijazeen & Al-Rawashdeh, 2019)
Storage temperatures of 10, 25, and 43 °C were all used to represent abnormal conditions which allowing aerobic bacteria and Staphylococcus aureus to grow in a poor refrigeration unit (10 °C), during transportation and handling of cooked meat products at ambient temperature (25 °C), and during unsafe (43 °C) hot-holding temperature that may often occur in foodservice area
Summary
In developed countries poultry support many poor families through their food and livelihood (Scanes, 2007; Food and Agriculture Organization of the United Nations, 2008, 2020). Aureus strains supressed by achieving optimum cooking and refrigeration temperatures, advanced packaging technology, good manufacturing practices, and perhaps by adding synthetic additives (Dinges et al, 2000; Kadariya et al, 2014; Saranraj et al, 2016) These synthetic additives extend meat shelf life, and improve their quality and safety (Al-Hijazeen, 2019; Al-Hijazeen & Al-Rawashdeh, 2019).
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