Microbiological quality of locally and imported minced meat at Diyala province and study antibacterial activity of Rosemary extract against some foodborne pathogens

Abstract

background: Beef can act as a route for illnesses transmitted by food due to insufficient hygiene standards at the slaughter of livestock. Minced meat becomes more vulnerable to deteriorating versus whole slices due to the breakdown of the muscle tissue throughout preparation, the release of moisture, and a greater surface area exposed to microbial growth. Several kinds of bacteria that contribute to the decay of minced meat and meat products populate the outer layers of the flesh and invade its core during all various stages. peoples consume medicinal plants, which play an important role in the alleviation of sickness in individuals. A major challenge with modern antibiotic therapy is drug resistance and its related negative effects. Rosemary extracts are being utilized for their antibacterial properties. Its characteristics owing to its chemical components.
Aims:
To investigate contaminated locally and imported minced meat, all samples submitted to laboratory investigation to assess bacterial load, isolate and identify the contaminated bacteria, according to their cultural morphology and biochemical properties, then determine antibacterial action of rosemary extract with different concentration against some bacteria isolated from minced meat.
Results: the microbial load of Total bacterial, coliform bacterial and staphylococcus were (4.93), (4.56) and (4.01) log cfu/gm respectively in the imported minced meat while the bacterial load at local meat were (4.01) (3.69) (3.38) log cfu/gm respectively. The percentage of bacterial contamination in imported meat was (100%) (80%) (72%) with Total, klebsiella and staphylococcus respectively, while the contamination percentage of locally meat with Total, klebsiella and staphylococcus respectively was (100 %) (48%) (20%). The antibacterial effect of the Rosemary alcoholic extract against Klebsiella the finding were ( 44 ) (20 ) mm at concentration (100% ) (80%) respectively while the antibacterial effect of the aqueous extract against Klebsiella were ( 22), (20 ) at concentration (100% ) (80%) respectively .There were no inhibition effect of alcoholic extract at concentration (60% ) (40% )mm against (klebsiella ) also the watery extract at concentration (40% ) not appeared any inhibition activity against (klebsiella ) . while the result of antibacterial activity of alcoholic extract against Staph. aureus was (40) (20) mm at concentration (100) (80) respectively while the antibacterial effect of the aqueous extract against Staph aureus was (24), (18) mm at concentration (100%) (80%) respectively. There was no inhibition effect of alcoholic and watery extract at concentration Conclusions: The high bacterial for S. aureus, coliform, total aerobic from minced meat indicated that storage and slaughtering condition not sufficient to ensure consumer safety. Also Conclude Antibacterial effect of Rosemary extract increase with increase its concentration.