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Effect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat

dc.contributor.authorSara HARRABI
dc.contributor.authorTareq OSAILI
dc.contributor.authorLayal KARAM
dc.contributor.authorDinesh K. DHANASEKARAN
dc.contributor.authorIoannis N. SAVVAIDIS
dc.contributor.otherUniversity of Sharjah, Department of Environmental Health Sciences, P.O. Box 27272, Sharjah
dc.contributor.otherUniversity of Sharjah, Department of Clinical Nutrition and Dietetics, P.O. Box 27272, Sharjah; University of Sharjah, Sharjah Institute for Medical Research, P.O. Box 27272, Sharjah; Jordan University of Science and Technology, Department of Nutrition and Food Technology, Faculty of Agriculture, P.O. Box 3030, Irbid 22110
dc.contributor.otherHuman Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713
dc.contributor.otherUniversity of Sharjah, Sharjah Institute for Medical Research, P.O. Box 27272, Sharjah
dc.contributor.otherUniversity of Sharjah, Department of Environmental Health Sciences, P.O. Box 27272, Sharjah
dc.date.accessioned2025-10-09T05:15:23Z
dc.date.available2025-10-09T05:15:23Z
dc.date.issued01-September-2024
dc.identifier.urihttps://www.notulaebiologicae.ro/index.php/nsb/article/view/12084
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/40883
dc.description.abstractThis experimental study followed the survival (after inoculation of the bacteria) on non-marinated and marinated chicken liver meat (CLM) samples, with or without added antimicrobials (carvacrol; CA, garlic: G), stored at 4 and 10 °C for 14 days. A pomegranate pomace-based marinade (PPM) alone, or in combination with CA or G was used to monitor the survival/growth of Salmonella spp. and Listeria monocytogenes counts on CLM. A declining trend was recorded for both Salmonella spp. (4.1-4.4 and 3.8-4.3 log CFU/g) and Listeria monocytogenes (3.6-4.6 and 3.3-4.5 log CFU/g) populations in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on day 14 (final storage day). At 10°C, marination and antimicrobial treatments resulted in lower Salmonella spp and Listeria monocytogenes counts on CLM, compared to 4 °C (3.4-3.9 and 1.5-3.7 logs) in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on final day-14. Marination and combinations reduced the total plate count (TPC) by 0.3-0.9 and 0.2-0.6 log CFU/g, as compared to the control (non-marinated) in CLM samples (absence of inoculated bacteria) on final day-14. Concluding, it can be stated that a microbiological shelf-life extension of 9 and 11 days, as compared to the control’s shelf-life, was achieved at 4 and 10 oC, respectively. The initial pH values of the control (non-marinated) and marinated CLM samples at 4 and 10 oC, were 6.62 and 3.12, respectively. During the storage period, pH values for the control CLM were found to be higher, as compared to the marinated samples, and irrespective of storage temperature.
dc.language.isoEN
dc.publisherSociety of Land Measurements and Cadastre from Transylvania (SMTCT)
dc.subject.lccAgriculture (General)
dc.titleEffect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat
dc.typeArticle
dc.description.keywordschicken liver meat
dc.description.keywordscarvacrol
dc.description.keywordsgarlic
dc.description.keywordsListeria monocytogenes
dc.description.keywordspomegranate-based marinade
dc.description.keywordsSalmonella spp.
dc.description.doi10.55779/nsb16312084
dc.title.journalNotulae Scientia Biologicae
dc.identifier.e-issn2067-3264
dc.identifier.oaioai:doaj.org/journal:48aaf87068c849e5ae880aa5ddaf2067
dc.journal.infoVolume 16, Issue 3


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