Evaluation of the sanitary status of retailed camel meat-products with an improvement trial using nigella sativa and capsicum annuum oils

Abstract

This study was undertaken to investigate the hygienic status of the camel meat cuts in comparison with three camel meat-products namely, camel mince, camel burger and camel sausage retailed in the butchery shops and grocery stores in Saudi Arabia. Evaluation of the sanitary status of these products were done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC), most probable number (MPN) of coliforms, total Staphylococcus count (TSC) and total mold count (TMC). A trial for improvement of the sanitary status of the camel mince was conducted using Nigella sativa and Capsicum annuum oils at different concentrations. The achieved results indicated unsatisfactory sanitary status of the retailed camel meat products in the study area, in terms of high microbial counts. In particular, camel mince had significantly the highest counts; while camel sausage was the lowest one. A clear and significant reduction for the microbial load was achieved after treatment of the formulated camel meatballs from camel mince with Nigella sativa and Capsicum annuum oils, particularly at 2%.