EFFECT OF EGYPTIAN PROPOLIS APPLIED IN DIFFERENT TECHNOLOGICAL FORMS TO CONTROL S. TYPHIMURIUM AND STAPH. AUREUS GROWTH IN CHILLED CHICKEN BREAST FILLETS

Document Type : Research article

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Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt;

Abstract

The current study aimed to estimate the antibacterial inhibitory effect of various technological forms of the Egyptian propolis on Salmonella Typhimurium, as Gm-ve bacteria, and Staphylococcus aureus, as Gm +ve bacteria. In addition, to determine the most powerful concentration form of propolis, including ethanolic extract, capsulation and nanoparticles to inhibit the growth of the tested bacteria by the Minimum Inhibitory Concentration (MIC) test. Then, microbiological analysis and sensory evaluation (color, odour, texture and overall acceptance) were analyzed after inoculation of the strains in chilled chicken breast fillet. Additionally, the characterization of the Propolis capsule (PC) and Propolis nanoparticles (PN) was determined. Minimum Inhibitory Concentration test (MIC) result revealed that the propolis had an inhibitory effect on Staph. aureus more than S. typhimurium as Staph. aureus inhibitory concentrations were 10%, 3% and 1% for propolis ethanolic extract (PEE), Propolis capsule (PC) and propolis nanoparticles (PN), respectively. While S. typhimurium growth was inhibited by 10%, 5% and 2% for PEE, PC and PN, respectively. By applying the obtained results in chilled chicken breast fillet, which was inoculated with the two strains separately in concentrations of 10%, 5% and 2% for PEE, PC and PN, respectively. The propolis nanoparticles showed the highest reduction effect, reaching 100% on the 15th day and remained with acceptable sensory scores till the end of the experiment, while the salmonella was inhibited by 99.7% by PNs at the end of the experiment with low sensory scores. There were obviously significant variations (P < 0.05) between the control and the treated groups, especially at the end of the experiment.

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