Evaluation the anti-vibrio effects of eucalyptus and neem essential oils in shrimp

The preservation of seafood is critical for ensuring food safety, extending shelf life, and keeping quality. Therefore, the present study was planned to investigate the antibacterial effect of eucalyptus and neem essential oils (1.5% and 3.0%) on the sensory and V. parahaemolyticus contamination in shrimp mince during refrigeration storage. Results revealed significant reductions in V. parahaemolyticus counts (CFU/g) in the oil-treated groups accompanied by sensory characters’ enhancement up to 10 days of storage in comparing with control positive samples which appeared spoilage signs after the 4th day of storage. Results of the in vitro anti-Vibrio assessment of the used oils showed wider zones of inhibition, measuring 10 mm and 12 mm for eucalyptus oil and 4 mm and 6 mm for neem oil, at concentrations of 1.5% and 3%, respectively proving superiority of eucalyptus oil against V. parahaemolyticus. Furthermore, the effects of the used oils were concentration dependent; which was also approved by the in vivo assessment; where higher concentrations (3.0%) made higher reduction effects with reduction % of 37.5, 53.1, 21.9 and 43.8 for the eucalyptus (1.5% and 3.0%) and neem (1.5% and 3.0%), respectively. The obtained results encourage using of eucalyptus and neem oils as food additives in seafood production for safer and higher quality products.