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Effect of the Bacteriocin, Nisin, and Gingerol on Microbial Status of Chicken Carcasses

Effect of the Bacteriocin, Nisin, and Gingerol on Microbial Status of Chicken Carcasses

Weam Mohamed Baher*, Gamilat A. El said 

Food Hygiene Department, Anima Health Research Institute, Mansoura Branch, Egypt.

*Correspondence | Weam Mohamed Baher, Food Hygiene Department, Anima Health Research Institute, Mansoura Branch, Egypt; Email: : dr.weambaher2000@gmail.com 

ABSTRACT

Chicken meat represents a major source of animal-derived protein, essential amino acids, vitamins, and minerals. This study was taken to investigate the hygienic status of chicken meat including breast and thigh collected from rural and urban localities in Egypt. Evaluation of the hygienic status of chicken meat was done via estimation of total bacterial count (TBC), most probable number (MPN) of coliforms, total staphylococcus count (TSC), and total mold count (TMC). An experimental trial for the improvement of the hygienic status of chicken meat (breast) was done using the bacteriocin, nisin, and gingerol at two concentrations (1%, and 2%). The achieved results indicated an unsatisfactory hygienic status of the retailed chicken meat in the study area, in terms of high microbial counts. Chicken breast collected from rural areas had significantly (p< 0.05) the highest counts. A significant reduction of the microbial load of chicken breast was achieved after treatment with nisin, and gingerol, particularly at 2%. For instances, TBC was significantly (p< 0.05) reduced by 26.98%, 31.94%, 32.84%, and 38.83% after treatment with nisin 1.0%, nisin 2.0%, gingerol 1.0%, and gingerol 2.0%, respectively. In conclusion, it is highly recommended to use nisin, and gingerol in the chicken meat industry for the purpose of improving the microbiological quality of the final products.

Keywords | Chicken meat, Microbial load, Bacteriocin, Nisin, Gingerol 

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Journal of Animal Health and Production

September

Vol. 10, Iss. 3, Pages 273-411

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