تقييم الفعالية البيولوجية للمستخلصات المختلفة من نبات الخزامى السورية البرية على بعض العوامل الممرضة المعزولة من اللحوم الحمراء المحلية

Abstract EN

Plant extracts have become increasingly important additives in the food industry because of their antimicrobial activity in processed meat products due to their natural origin.

They are an excellent candidate to replace synthetic molecules which are generally considered to have toxic and carcinogenic effects.

The effective extraction of these antioxidant molecules from their natural sources As well as identifying their activity in commercial products is a major challenge for researchers and contributors to the Food processing.

The aim of this research was to highlight the application of plant extracts to improve shelf life and nutritional and health characteristics of red meat products.

The results showed the activities of the aqueous, ethanol and chloroformic extracts of Lavandula stoechas on wild bacteria isolated from the meat.

The aqueous extract of Lavandula stoechas plant with a concentration of 1% showed positive results on E.

coli, Pseudomonas aeruginosa, Klebsiella ,Shigella , Salmonella and Staphylococcus aureus Isolated red meat ranged between 11 and 15 mm, Klebsiella showed a high sensitivity to the aqueous extract compared to other bacterial species, as the diameter of the inhibition aura was 15 mm, Listeria showed resistance to the Lavandula stoechas extract in concentrations of 0.5 and 0.25%, and the diameter of the inhibitory aura of ethanol extract was 1% concentration of Pseudomonas aeruginosa 18 mm, Shigella and Candida albicans showed significant resistance to the effect of all the concentrations used for the ethanol extract of the Syrian lavandula stoechas , and the diameter of the inhibitory aura of the chloroforme extract at a concentration of 1% of the E.

coli was 14 mm.

After a frozen storage with a Lavandula stoechas water extract at a concentration of 1%, a sharp decrease in the number of bacteria was observed after 48 hours of storage at -4 °C, as the bacterial density on the surface of the red steaks decreased in proportion to the length of the freezing period.