USE OF NATURAL COMPONENTS TO MITIGATE THE ENVIRONMENTAL MICROBIAL POLLUTANTS IN POULTRY PRODUCTS

Abstract

This thesis study has focused on four major bacterial pathogens that cause foodborne diseases which can be transmitted through poultry products. The results demonstrated in this study are divided into two parts of experiments in addition to reconfirmation of isolates used in the experiments to ensure its purity before using it.

6.1. Antimicrobial activity of herbs and spices essential oil extract against foodborne pathogenic bacteria: The antibacterial activity of three essential oils (clove, lemongrass and allspice) against four types of bacterial reference strains and Egyptian isolates of Salmonella spp, Shigella spp, Campylobacter spp and Staphylococcus aureus by using the disc diffusion method and measuring the diameter of inhibition zone including negative control check by reference strains of four types of bacteria against different types of buffers/suspensions used in this experiment to ensure there is no side effects from these solvents on the zone of inhibition.

6.1.1 Clove essential oil extract: The zone of inhibition produced by clove essential oil extract with the control organisms and strains are varied; for Campylobacter spp the mean zone of inhibition was 18.89 mm while the invasive Camp. jejuni ATCC strain showed 16 mm although the mean zone of inhibition for Salmonella spp was 17.15 mm while for Shigella spp the mean zone of inhibition was 18.51 mm but Staph. aureus strains gave zone of inhibition with mean 16.4 mm at the highest added concentration 50 ml/L. Meanwhile,