Antibacterial efficiency of apple cider vinegar and pomegranate molasses on meat meals served at a university student hostel

Abstract

Antibacterial effect of pomegranate molasses (PM) and apple cider vinegar (ACV) on chicken meat and beef samples before and after cooking was investigated in this study. The samples were separated into six groups as control (untreated), and treated ones with 5%PM, 3% PM, 4% ACV, 2% ACV and mix between two concentrations (2% ACV & 3%PM). A total of 24 samples of chicken and meat were collected from a university hostel. The samples were marinated by the previous concentrations of PM and ACV for 2 hours. Half of them were cooked, then each raw and cooked samples were kept in a separate plastic bag and transferred directly to the laboratory in an insulating refrigerated container under complete aseptic conditions (the experiment was repeated three times).The samples were examined to determine APC, Enterobacteriacae, coliform and the incidence of Salmonella, E. coli and S. aureus. The best results were obtained by the treated groups by the mix of 2% ACV& 3%PM and 5% PM as compared with the other treated groups.