OVERVIEW ON THE INHIBITORY EFFECT OF GREEN TEA EXTRACT NANOPARTICLES ON CAMPYLOBACTER ISOLATED FROM CHICKEN MEAT

Campylobacter species are significant foodborne pathogens commonly found in chicken meat. Therefore, the current study aimed to determine the prevalence of Campylobacter species in fifty varied samples of raw fresh chicken meat collected from random markets located in Qalubiya governorate, Egypt. Results revealed that Campylobacter species was detected in 38.0% of the examined samples, where the prevalence of C. jejuni and C. coli was 30.0% and 8.0%, respectively. Furthermore, virulence of the isolated C. jejuni was determined molecularly; where cdtA and cdtB genes were positively-detected in 100% and 40.0% of the examined isolates, respectively. For the significance and welling to reduce its prevalence in chicken meats, the antibacterial effect of green tea extract (GTE) nanoparticles, 250 and 500 ppm (wt/wt), was investigated against experimentally inoculated chicken fillet with C. jejuni during refrigeration storage. Results revealed significant enhancements with elongation in the organoleptic acceptability scores in the treated samples in relation to the control group. Physical enhancement effect of GTE was concentration dependent, where the treated chicken fillet with 500 ppm GTE preserved its acceptability up to ten days of storage. Additionally, significant reductions in C. jejuni count were recorded in the treated samples, where higher GTE concentration revealed a higher reduction in percentage up to twelve days of refrigeration storage. In conclusion, GTE showed a potential anti-campylobacter effect, with promising use in chicken meat preservation.