The effects of coatings made from cereal and leguminous flours on chicken fillet and their antibacterial impact on some foodborne bacteria.

Employing edible coatings composed of natural components with antioxidant and antibacterial properties may improve the keeping quality and shelf life of chicken fillets. Therefore, the present study focuses on assessing chitosan (0.2%), black cumin seed oil (0.1%), and five flour formulations developed from cereal grains and legumes: Chickpea (Cicer arietinum), Oat (A. sativa), Rice (Oryza sativa L.), Soybean, and a control (wheat only), performed over 15 chilling days at 4°C. Measuring the chicken fillet's keeping quality as pH, antioxidant capacity expressed by MDA (malondialdehyde) values, and total bacterial count. Additionally, evaluating their effects on microorganisms’ viability as Coliform, Staphylococcus, Staphylococcus aureus, and Salmonella Enterica. The pH remained at the borderline until the third day of chilled storage, and MDA (malondialdehyde) values increased (p < 0.05) in all treatments except for the control, while all battering treatments reduced Total bacterial count was fewer than 5 logs; coliform count was reduced to less than 4 logs at 0 and 3 days, then increased over the course of 15 days. However, Staphylococcus counts remained below 2 log CFU/g, particularly for cereal grain flour batters (oat, rice) until the conclusion of the treatment period. Foodborne pathogens such as Staphylococcus aureus and Salmonella Enterica were suppressed and completely eliminated when fortified with oat and rice flours, respectively. In conclusion, the flour formula developed with natural antimicrobial agents contains cereal grain flour (Oat and Rice) and is able to suppress most food poisoning bacteria in chicken fillets until the 15th day of chilling.