ANTIBACTERIAL ACTIVITY OF SOME PLANT EXTRACTS ON DIFFERENT BACTERIA IN CHICKEN FILLET

Reda Mohamed Bahi Eldin, Dalia Talaat, Azza Hussien Elbaba and Madiha Salah Ibrahim*

ABSTRACT

Foodborne diseases affect millions of people each year. More effective treatment methods are needed to reduce incidence of food poisoning organisms in food. In the present study, the prevalence of S. aureus, E. coli and salmonella was evaluated in 100 samples of chicken fillet collected from chicken processing shops in Cairo governorate. The prevalence of S. aureus, E. coli and salmonella was 56%, 70% and 12%, respectively. The effect of marinating chicken fillet with some medicinal plants such as extracts of Moringa, lemon and green tea against S. aureus, E. coli and Salmonella was studied. The 100% lemon extract showed the best antibacterial activity decreasing count of S. aureus, E. coli and salmonella 3, 3.5, 3-log cfu/g, respectively. On the other hand, the 6% moringa extract was better than the 4% and the 2.5% green tea extract was better than the 1% in decreasing the bacterial count. This indicates the effectiveness of such extracts in controlling bacterial growth in chicken meat and can be applied as well to other meats.

Keywords: Moringa Oleifera, Lemon, Green tea, chicken, meat.