Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant (p < 0.01) reduction in the counts of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log10 CFU/g, respectively, compared to control, by the 18th day of storage. Moringa leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products’ safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.
A total of 100 samples of imported frozen liver were randomly collected from different markets at El-Gharbiah governorate, Egypt.The samples were examined for detection of molds and determination of aflatoxins produced by their aflatoxigenic strains. The results showed that 33 % of the samples were contaminated with different mold species and the average mold count (/g)was 3.8 × 10 4 ± 8.2× 10 3 /g. Genus Aspergilluswasthe predominant species detected in the positive samples (54.55 %) followed by Genus Penicillium(51.52%). The positive samples were examined for extraction and estimation of aflatoxins B1, B2, G1 and G2 using HPLC. The results indicated that aflatoxins B1, B2, G1 and G2 were detected in 24.2, 21.2, 18.2 and 15.1% of such liver samples, respectively. These results showed that imported frozen liver can represent a potential source of variousmold species and their toxinsconstituting, at times, a public health hazard.
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