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Combined effect of ethanolic extract of Heracleum persicum and cell-free supernatant (CFS) of Lactobacillus plantarum on the growth of Salmonella typhimurium and shelf-Life of ground chicken breast meat during refrigerated storage
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Amirhossein Mahmoudi   , Moslem Neyriz Naghadehi * , Shahram Aramideh |
| Departement of Veterinary Pathobiology, Ur.C., Islamic Azad University, Urmia, Iran |
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Abstract: |
Nowadays, the use of plant extracts and postbiotics as natural preservatives to enhance shelf-life and control foodborne pathogens has attracted attention from researchers. Poultry meat is considered one of the major sources of Salmonella serotypes. The present study investigated the combined effect of the ethanolic extract (EE) of Heracleum persicum and the cell-free supernatant (CFS) of Lactobacillus plantarum on the growth of Salmonella typhimurium and the shelf-life of ground chicken breast meat during refrigerated storage. Preparation of the EE, preparation of CFS, determination of minimum inhibitory concentration (MIC), standard plate count (SPC), enumeration of Salmonella (SC), and pH measurement of ground chicken meat on days 1, 3, 7, and 10 of storage, were the methods employed in this study. MIC results showed that the EE (64 mg/dl) and the CFS (512 mg/dl) individually exhibited antibacterial effects against Salmonella, while their combination demonstrated an enhanced antibacterial effect (32 mg/dl). Moreover, different concentrations of the EE and the CFS, either alone or in combination, significantly reduced SPC and SC (log cfu/g) in ground chicken meat across different storage days (p<0.05). The overall mean values of SPC and SC in the combined treatments were significantly lower compared to the individual treatments throughout the storage period (p<0.05). Similarly, the overall mean pH of ground chicken meat in the combined treatments was significantly lower compared to the individual treatments (p<0.05). Therefore, the combined application of H. persicum EE and L. plantarum CFS is recommended for enhancing shelf-life and inhibiting Salmonella growth in ground chicken meat.
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| Keywords: Ethanolic extract of Heracleum persicum, Cell-free supernatant of Lactobacillus plantarum, Salmonella typhimurium, Ground chicken meat |
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Type of Study: Research |
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