Quantifying The antimicrobial Efficacy of Selected Herbal Essential Oils Against Bacteria in Simulated Beef Steak Conditions

The current study aimed at investigating the antibacterial effect of ginger (GEO), lemon (LEO), and pomegranate (PEO) peels essential oils at concentrations of (1 and 1.5%) and their impact on experimentally inoculated beef steak with some specific foodborne pathogens referring to the bacterial counts, sensory acceptability, and shelf life during refrigeration (4±1oC). Generally, addition of the used oils revealed significant (P ≤ 0.05) inhibition of E. coli, S. Typhimurium and S. aureus with extending the acceptability of the tested meat samples up to 12th day of storage in relation to the concentration and type of the used oil; where the higher concentration (1.5%) showed higher inhibitory effects on the same line, where ginger had a higher antibacterial effect against E. coli and S. aureus (R%: 65.6 and 68.3, respectively), while pomegranate oil showed the highest reduction against S. Typhimurium (R%: 30.1%). On the other hand, lemon oil had a lower antibacterial effect than GE and PE, respectively. Reductions in the bacterial counts were time-dose dependent, where higher concentrations gave higher reductions in the bacterial counts. Regarding with the acceptability, treated beef steak samples showed acceptability up to twelve days of refrigeration. Based on the currently recorded antibacterial effect with higher acceptability time zone, the using of ginger, lemon, and pomegranate oils is strongly recommended to be used as a regular additive in meat production and preservation.