In-vitro Antimicrobial Activity of Essential Oils and Spices Powder of some Medicinal Plants Against Species Isolated from Raw and Processed Meat.

BACKGROUND AND AIM

species are widely distributed microorganisms in nature that are responsible for outbreaks of food poisoning and a common cause of food spoilage. This study aimed to isolate and identify foodborne species from meat and to determine the antimicrobial activities of commercial essential oils and spices powder extracted from certain medicinal plants.

METHODS

Sixty meat samples were collected in Assiut city and subdivided into raw meat and processed meat. spp were isolated and identified according to their cultural characters, biochemical reactions, serological typing, and 16S rRNA gene sequencing. The antibacterial activity of essential oils and spices powder was measured by using well-diffusion and microbial count techniques.

RESULTS

The prevalence of spp. in the examined raw meat samples and processed meat samples was 13.34%, and 26.67%, respectively. There was a marked decrease in the total species count after treatment of minced beef with essential oils and spices powder compared to the untreated one. Black seed oil was the most potent antibacterial essential oil among the tested oils present in this study.

CONCLUSION

Essential oils and spices powder of certain medicinal plants (cumin: , black seeds: , cloves: , cinnamon: , and Marjoram: ) have a potential in vitro antimicrobial activity against spp. Furthermore, oil exhibited the most potent antibacterial activity against spp.