Antibacterial effect of Rosemary and Clove oil on Staph. aureus in minced meat

Fatin, S. Hassanien, Mohamed, I. Mousa, Dalia, F. khater and Rana, M. Khalil

Abstract

The present study was designed to investigate antimicrobial and antioxidant activity of clove oil and rosemary oil for their effects on the growth and survival of Staphylococcus aureus artificially inoculated into minced beef. Fresh minced beef samples were inoculated with (~ 106 CFU/ml) (6 log CFU/g) of Staph. aureus Initial counts of Staph. aureus in minced beef samples immediately after inoculation were (10.86±5.18 log CFU/g). Essential oils of clove (Syzygium aromaticum) and rosemary (Rosmarinus officinalis) (%v/g) were added to the minced beef samples to achieve final concentrations of 1, 1.5 and2%. Sensory (color, odor and texture) and bacteriological (Staph. aureus counts) analyses were conducted after 1, 2, 3, 4.5.6. 24 hrs, 2nd, 3rd and 6th day during cold storage at 4°C. clove oil (2%) group give the best effectiveness with a significant advantage in extend shelf-life of refrigerated minced meat to 5 days compared to all groups specially control ones (3 days).

Key words

Antimicrobial, Antioxidant, Rosemary, clove