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Pakistan Journal of Biological Sciences
  Year: 2020 | Volume: 23 | Issue: 5 | Page No.: 674-684
DOI: 10.3923/pjbs.2020.674.684
 
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Anti-Escherichia coli O157:H7 as Natural Preservative to Control and Prevent Food Contamination in Meat and Fish Products

Gamal M. Hamad , Neveen M. Abdelmotilib, Shaaban Mostafa Abdel-Fattah and Ahmed M. Zeitoun

Abstract:
Background and Objective: Shiga toxin-producing Escherichia coli O157:H7 is a troubled foodborne pathogen associated with contamination of meat, fish and poultry. The present work aimed to evaluate plant extracts as natural preservatives anti- Escherichia coli O157:H7 in meat and fish products. Materials and Methods: Antibacterial activity and minimum inhibitory concentrations (MICs) of seven herbal plants, clove, marjoram, sage, pomegranate peel, turmeric, Cassia fistula and black pepper and their different 6 mixes were examined against Escherichia coli O157:H7. Phytochemical qualitative analysis, phenolic compounds (HPLC), total phenolic, total flavonoid contents and antioxidant activities of individual extracts and their 6 mixes were evaluated. Combination Mix 5 extract was applied on meat and fish-fillet, then its antimicrobial effect against E. coli O157:H7 and sensory evaluation were assessed. Results: Five extracts exhibited good antibacterial activity against Escherichia coli O157:H7. The greatest inhibition zone was recorded by clove aqueous extract (25 mm). Mix 5 (clove, sage, pomegranate and Cassia fistula) showed the highest inhibition with MIC of 3.0 mg mL1. This mix exhibited strong anti-bactericidal effect against E. coli O157:H7 in meat and fish-fillet products throughout 8 days of cold storage (4°C). The sensory evaluation revealed that Mix 5 was acceptable by panelists with concentration of 0.50% in beef burgers and 0.25% in fish-fillet. Conclusion: This study suggests that the use of herbal extracts provide antibacterial potentials against food pathogens in meat and fish products.
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How to cite this article:

Gamal M. Hamad, Neveen M. Abdelmotilib, Shaaban Mostafa Abdel-Fattah and Ahmed M. Zeitoun, 2020. Anti-Escherichia coli O157:H7 as Natural Preservative to Control and Prevent Food Contamination in Meat and Fish Products. Pakistan Journal of Biological Sciences, 23: 674-684.

DOI: 10.3923/pjbs.2020.674.684

URL: https://scialert.net/abstract/?doi=pjbs.2020.674.684

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