Inhibitory Potential of The Essential Oils of Ginger and Thyme Against S. aureus Isolated From Some Meat Products

About 2500 grams of frozen beef kofta, sausage, burger, and luncheon samples were obtained from a supermarket in El-Bagor, Menoufia governorate, Egypt. In order to confirm sterility of the tested meat products, samples were exposed to UV radiation in a cabinet for duration of 20 minutes. Samples were promptly prepared and artificially-inoculated with S. aureus (104 cf/g). Samples were blended with the essential oils of ginger or thyme at 0.5% and 1%, respectively for 30 seconds. PBS served as the control. The samples containing oils, as well as the control samples, were placed in polyethylene bags, labelled, and stored at a temperature of 4 ºC. The inhibitory potential of the essential oils of thyme and ginger against S. aureus was examined. In addition, the sensory properties of the tested meat products were evaluated during cold storage at 4°C. The evaluation was conducted after 3 hours, 3rd, 6th, 9th, 12th, 15th, 18th, and 21st days. The findings indicated that the treated samples exhibited a decline in S. aureus counts and enhanced sensory characteristics in comparison to the untreated samples (control). Furthermore, ginger oil exhibited the most efficacies when used at a concentration of 1%.