Antibacterial Effects of Negro Pepper Extract on Meats in Mile 1 Market, Port- Harcourt, Nigeria

The increasing concern over the safety and quality of meat products has led to a search for effective natural preservatives, especially in regions where refrigeration is limited. Natural alternatives to synthetic preservatives are essential to mitigate the risks of microbial contamination and spoilage. Negro pepper (Xylopia aethiopica), a plant used in traditional medicine and cooking, is gaining attention for its antimicrobial properties due to its diverse phytochemical profile. This study aimed to evaluate the antibacterial effectiveness, sensory qualities, and shelf-life extension potential of Negro pepper extract as a natural preservative for meats sold in Mile 1 Market, Port Harcourt, Nigeria.Meat samples were treated with varying concentrations of Negro pepper extract (25, 50, 75, and 100 mg/mL), sodium benzoate, potassium sorbate, or left untreated as controls. Antibacterial activity was tested against Escherichia coli, Salmonella typhi, Staphylococcus aureus, Shigella spp., Bacillus spp., Campylobacter jejuni, and Pseudomonas aeruginosa using the agar well diffusion method, with ethanol as a control. Sensory qualities (taste, aroma, color, and texture) were evaluated by a panel of 20 participants. For shelf-life assessment, microbial load was measured at intervals over 14 days at 4°C. ANOVA confirmed significant differences among treatments. Results indicated that Negro pepper extract possesses potent antibacterial properties, enhances sensory qualities, and significantly extends meat shelf life, highlighting its potential as an affordable, natural preservative for local markets.