Abstract
Egyptian kofta is considered one of the processed meat products with high nutritional value with an economic price, suiting a wide range of consumers. So, it requires protection from microbial contamination during their preparation, storage, and distribution. Sumac (Rhus coriaria) spice extract can be considered as herbal antimicrobial shown to have their activities against many foodborne pathogens. The antibacterial activities of different concentrations of sumac spice extract (1%, 2.5% and 5%) were tested in vitro against Staphylococcus aureus and Enterobacteriaceae using the agar disc diffusion method. The average value of total S. aureus count (CFU/g) in untreated samples (control) was 1.1×104 ± 7.6×102 CFU/g at the 6th day during chilling storage which significantly (p<0.05) decrease at the 9th day of storage to 7×104 ± 3.4×103 , 9×103 ± 1.1×102 and 8×103 ± 2.9×102 CFU/g in treated samples with 1%, 2.5% and 5% sumac spice extract respectively. The average value of total Enterobacteriaceae count in the 6th day was 1×104 ± 3.5×102 CFU/g in the untreated kofta samples which significantly (p<0.05) decrease in the 9th day of storage to 1.1×104 ± 1×103 , 9×103 ± 1.7×102 and 8.1×103 ± 77.7 CFU/g in treated samples with 1%, 2.5% and 5% sumac spice extract respectively. Our findings suggested the possibility of using the fruit of Sumac as a novel source of natural antimicrobial for the food industries
Highlights
Meat and meat products are very popular food in Egypt as well as throughout the world
The extracted prepared in Pharmacology Department in Suez Canal University by maceration technique as the following: 250 g of sumac spice macerated in 750 mL of absolute ethanol 99.9% allowed to complete exhaustion
Norfloxacin considered as control positive. These results showed that there is an inhibitory effect of sumac against S. aureus and Enterobacteriaceae, which increase with concentration
Summary
Meat and meat products are very popular food in Egypt as well as throughout the world. No wonder since they are delicious as considered as good and cheap sources of protein characterized by good flavor and digested. The increase of human population and the great progress of various aspects of life make the consumer to use meat products in different forms for their ease preparation such as kofta (Saad et al, 2018). It can be exposed to several ways of contamination through improper preparation, bad handling of foods and improper storage which constitute the most direct and harmful source of microbiological contamination (Hassan et al, 2015). The bacterial contamination and hygienic measures during meat production can be measured using the aerobic plate count, total Enterobacteriaceae and total coliforms counts (McEvovy et al, 2004)
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