Antibacterial efficiency of both natural and chemical compounds in minced meat
作者： Hemmat El gendy , Fatin Hassanien , Amani Salem , Nahla Abou-Elroos
DOI: 10.21608/BVMJ.2019.14731.1044
关键词:
摘要: A total of 4200g fresh minced beef samples were divided into both large 2 groups, the first group (A) for E.coli and second (B) S.aureus then each was 7 equal subgroups (100g each). Escherichia coli inoculated with 4×106cfu/g 3×106cfu/g. The cinnamon, garlic rosemary at concentration (1%) separately nisin (100ppm), sodium nitrite (100ppm) potassium sorbate (0.2%). stored 4±1oC in refrigerator till be used. examined zero time, 3rd, 6th 9thdays bacterial count. highest effect 100% reduction oils 9th days storage. Also, chemical compounds on achieved by & storage percentage 99.99% &99.76%, respectively. On other hand, artificially oil day .Also, (100% reduction) indicated at9th Generally, essential proved to efficient similar preservatives addition their safety human consumption.
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