Effects of Artemisia dracunculus L. and Origanum majorana L. Extracts Added in Different Concentrations on Some Possible Foodborne Pathogenic Bacteria in Hamburger Patties

Abstract

In this study, the antibacterial effects of distinct concentrations of Origanum majorana L. and Artemisia dracunculus L. extracts added to the formulation of hamburger patties on four different foodborne pathogenic bacteria named Gram positive (Staphylococcus aureus, Listeria monocytegenes) and Gram negative (Salmonella Typhimurium, Escherichia coli), which are the most ones isolated from hamburger patties, were researched. Besides, the use of natural preservatives in conjunction with the additional extracts was also explored to see if the microbiological reliability of hamburger patties could be guaranteed. According to the findings of the research, Origanum majorana L. and Artemisia dracunculus L. extracts were found to have strong antibacterial effects on Gr (+) and Gr (-) pathogenic bacteria inoculated into hamburger patties, and it was discovered that they inhibited at various rates. The antibacterial impact found by the study turned out to be greater on Gr (+) bacteria as compared to Gr (-) bacteria. It was also verified that 2% Artemisia dracunculus L. extract provided the highest antibacterial effect on Listeria monocytegenes with a decrease of 3.38 log cfu/g. Furthermore, it became apparent that the antibacterial impact grew in direct proportion to the concentration applied to the extracts employed, and that the antibacterial effect generated by the Artemisia dracunculus L. extract was stronger and more potent than the Origanum majorana L. extract.