Effect of Clove and Garlic oils on Minced Meat Quality and Some Foodborne Pathogens

Zaqzouq, Gomaa Saber; Saleh, Ebeed; El Shorbagy, I. M.; Ali, Eman

doi:10.5455/djvs.2022.118147.1063

Effect of Clove and Garlic oils on Minced Meat Quality and Some Foodborne Pathogens

Document Type : Original Article

Authors

¹ Food Hygiene and Control Department, Faculty of Veterinary Medicine, Damanhour University.

² Food Hygiene and Control Department, Faculty of Veterinary Medicine, Damanhour University, Egypt

³ Animal Health Research Institute, Dokki, Giza, Egypt

10.5455/djvs.2022.118147.1063

Abstract

Minced beef has very high nutritional and economic value. Minced meat is highly susceptible to microbial invasion with food poisoning risk. Clove and garlic oil extract enhance food's sensory properties and shelf life. In the current study, a total of seventeen samples of minced meat weighing 100 g for each were inoculated with Staphylococcus aureus and Escherichia coli to demonstrate the effect of clove and garlic oil extract on their growth. Each sample was divided into 8 parts (one part as a control, 3 parts for each clove and garlic oil extract (0.3, 0.5, and 1%) separately and one part for both clove and garlic oil extract mixture; 100g each). The results showed that the sensory properties of the examined minced meat samples treated with oil extract of clove and garlic were improved during cold storage (4± 1°C) by increasing the oil concentrations compared to the untreated control samples. Clove and garlic oil at different concentrations (0.3, 0.5 and 1%) have an inhibitory effect on S. aureus and E. coli growth. Clove has more inhibitory effect on S. aureus growth. Garlic oil was more effective on inhibiting the growth of E. coli than S. aureus. The mixture of two oils at 0.3% has a synergistic effect and improved their antibacterial effect using each alone at the same concentration. It was observed that adding essential oils (EOs) useful in maintaining minced meat quality and extending its shelf life.

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