Antimicrobial Effect of <i>Moringa oleifera</i> Leaves Extract on Foodborne Pathogens in Ground Beef

Abstract

The study was done to examine the microbiological effects of Moringa oleifera as a preservation agent on ground beef held at 4°C for 72 hours. The study compared Moringa oleifera concentrations of 0.5%, 1.0%, 1.5%, and 2.0% to a preservative-free control group. This study measured Total bacteria counts (TBC), Total coliform count (TCC), Staphylococcus, Salmonella and E. coli. The study found a dose-dependent relationship between Moringa oleifera dosage and microbial populations. All Moringa oleifera concentrations demonstrated lower total bacterial counts (TBC) than the control group. The highest concentration (2.0%) showed the greatest reduction. This suggests Moringa oleifera could prevent ground beef bacterial growth. In TCC, Moringa oleifera reduced coliform bacteria better at higher concentrations. The concentrations of 1.5% and 2.0% reduced coliform counts significantly compared to the control group, demonstrating their efficacy in regulating them. Moringa oleifera showed dose-dependent antibacterial activity against Staphylococcus and E. coli. Increased preservative doses significantly reduced Staphylococcus and E. coli counts, suggesting they can improve food safety by reducing harmful microorganisms. Moringa oleifera appears to be an effective natural preservative, extending the shelf life and microbiological properties of ground beef under refrigerated storage. This study suggests employing natural preservatives to improve food safety and quality, which is important for the meat business.