Contamination of meat and its products by species and assessment of the antibacterial effect of clove () essential oil on multidrug-resistant .

BACKGROUND

In addition to high palatability, meat and meat products are important sources of essential nutrients that are important to the growth and performance of our bodies. However, meat and its products can harbor various microorganisms. species (spp.) are considered to be one of the primary causes of meat deterioration and spoilage, as well as foodborne illnesses.

AIM

Different types of meat products were evaluated bacteriologically to detect the prevalence of spp., in addition to the evaluation of the antibacterial effect of clove essential oil (CEO) on .

METHODS

One hundred samples of minced meat, imported frozen meat, hamburgers, and luncheons were gathered randomly from various markets within the Sharkia Governorate, Egypt. spp. were counted and identified; furthermore, the disk diffusion method was used to assess the antibiogram of , and some antibiotic resistance genes were detected. In addition, minimum inhibitory concentrations, minimum bactericidal concentrations, and the disc diffusion technique were used to evaluate the antibacterial properties of CEO Furthermore, the experimental section assessed the effects of 5% and 10% CEO on the sensory characteristics and counts.

RESULTS

The results showed that 44% of samples harbored spp. with a mean count of 5.08 ± 0.13, 4.43 ± 0.25, 3.79 ± 0.18, and 3.29 ± 0.28 log CFU/g in minced beef meat, imported frozen meat, hamburgers and luncheons, respectively. Four species were identified: (40.9%), (29.5%), (18.2%), and (11.4%). was 100% resistant to tetracycline, oxacillin, amoxicillin-clavulanic acid, lincomycin, and clindamycin; meanwhile, it was 100% sensitive to amikacin and ciprofloxacin. All tested harbored the and genes; meanwhile, the gene was not detected. Furthermore, the CEO improved the sensory characteristics and reduced the number of .

CONCLUSION

Due to growing concerns about food safety, natural antimicrobials were applied to control multidrug-resistant foodborne pathogens and spoilage bacteria. CEO had a noticeable effect on the overall acceptability of meat by sensory evaluation, and it was highly effective in meat preservation, achieving a reduction percent in count by 99.6%.