Research Article

Decontamination of broiler carcasses` skin using medicinal herbal extracts

Fathy A. Khalafalla, Fatma H.M. Ali, Jehan M. Ouf, Ahmed M.M.A. Mosa
Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt. Department of Food Hygiene, Animal Health Research Institute, Dokki-Giza, Egypt. Department of Food Hygiene, Animal Health Research Institute, Beni-Suef, Egypt

Abstract

This study was carried out to detect efficiency of medicinal herbal extract concentrations as broiler carcasses decontaminant, a total of twelve broiler carcasses (represented by nighty six samples at each microbiological analysis) were chilled stored (at 0±1ºC) and decontaminated by sumac extract (8% & 4% w/v) and rosemary extract (0.5% &0.03% w/v). Carcasses were sensory and microbiology analyzed. The results indicated that there were no changes in color and odor of treated carcasses, either of sumac extract (8% w/v) or rosemary extract (0.05% w/v) reduced the total bacterial count, coliforms, E. coli and staphylococcus one to two log less than control ones and extended shelf life three to six days more than control. From present study, it could be concluded that sumac extract (8% w/v) and rosemary extract (0.05% w/v) are effective as poultry meat decontaminant and preservative.

Keywords

Medicinal herbs, rosemary, sumac, decontaminations, broiler carcasses, shelf-life