Effect of some natural products on microbial infection in Quail Eggs.

This study investigates the potential of clove oil and anise oil as natural alternatives for controlling bacterial pathogens in poultry production, as an experiment was done on incubating quail eggs. Bacterial contamination, particularly from Salmonella spp and Escherichia coli (E. coli), poses significant risks to animal and human health, leading to economic losses and foodborne illnesses. The study aims to assess the antibacterial properties of clove oil and anise oil against these pathogens in incubation eggs and throughout poultry production. Experimental trials will assess the antibacterial activity of various essential oil concentrations using disc diffusion assays. The findings enhance our understanding of natural alternatives for reducing bacterial contamination in the poultry industry, guiding strategies for producing safe, high-quality poultry products. In addition to understanding the ability of Clove and Anise essential oils as disinfectants in incubation eggs and poultry farms and consequently the impact of these essential oils on the overall health of poultry.