Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat
J Food Sci Nutr Res • 2019
Publication Information
Authors
Saad M Saad1
, Fahim A Shaltout1*
, Nahla A Abou Elroos2
, Saber B El-nahas
Keywords
Essential oils; Thyme oil; Cinnamon oil; Garlic; Minced meat
Journal
J Food Sci Nutr Res
Publisher
Not Available
Volume
2
Issue
1
Pages
13-21
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_antimicrobial-effect-of-some-essential-oils-on-some-pathogenic-bacteria-in-minced-meat.pdf
Abstract
Plant essential oils (EOs) serve as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants to
struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some
essential oils as thyme (thymus vulgaris), cinnamon (cinnamomum zeylanicum) and garlic (Allium sativum) at
concentrations (1%) as natural preservatives as well as their ability to increase the shelf life of minced meat, and
also their effects on bacterial agents as Staphylococcus aureus and E. coli and sensory properties of minced meat
after 3 hrs, 1
st
, 2
nd
, 3
rd
, 4
th and 5th day during cold storage at 4°C. The obtained results showed that treated samples
revealed decreasing values of S. aureus and E. coli counts and improving sensory properties than untreated samples
(control) ones. Also, thyme oil at concentration (1%) was more effective than cinnamon and garlic oils.
struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some
essential oils as thyme (thymus vulgaris), cinnamon (cinnamomum zeylanicum) and garlic (Allium sativum) at
concentrations (1%) as natural preservatives as well as their ability to increase the shelf life of minced meat, and
also their effects on bacterial agents as Staphylococcus aureus and E. coli and sensory properties of minced meat
after 3 hrs, 1
st
, 2
nd
, 3
rd
, 4
th and 5th day during cold storage at 4°C. The obtained results showed that treated samples
revealed decreasing values of S. aureus and E. coli counts and improving sensory properties than untreated samples
(control) ones. Also, thyme oil at concentration (1%) was more effective than cinnamon and garlic oils.