تأثير الزنجبيل على بعض أنواع البكتيريا الممرضة في أقراص لحم الدجاج (البرجر)‎ المبرد

Abstract EN

The study aimed to identify the effect of adding ginger powder by 5, 7 and 10% and fresh ginger by 7% on the numbers of pathogenic bacteria in chicken meat discs (chicken burger), manufactured in a laboratory and preserved under refrigeration conditions 4-7 °c for 5 and 7 days.

the bacteriological analysis conducted on the chicken burger during the refrigerated storage period included the total number of bacteria, coliform bacteria, psychrotrophic bacteria, staphylococcus aureus bacteria.

the results of bacteriological analysis showed a decrease in most types of pathogenic bacteria in chicken burger preserved under refrigeration conditions 4 -7°c, when adding concentrations of 5, 7 and 10% of ginger powder and fresh ginger at a rate of 7%.

where the inhibitory effect was on the total numbers of bacteria, coliform bacteria, psychrotrophic bacteria and staphylococcus aureus bacteria at a concentration of 5% of dry ginger after adding it directly, where a decrease was observed from 6.623, 4.479, 1.735 and 4.398 logie cfa'g to 6.485, 4.277, 1.699 and 4.306 log cfu/g respectively.

the results showed that during 5 days of refrigerated storage there was a significant effect at a significant level of p<0.05, as it was in the control treatment 11.401, 8.603, 2.978 and 8.955 logo cfu/g.

when dry ginger was added at a concentration of 5%, the numbers were 9.868, 6.713, 2.585 and 7.751 logi cfu/g respectively.

the numbers increased in the control treatment on the 7 day of refrigerated storage to reach 12.675, 10.882, 3.249 and 10.

391logs cfu/g and there was a decrease in most of the microbial numbers.

the results also showed that the addition of concentrations of 7 and 10% of ginger powder during the7 day storage period decreased the total number of bacteria from 9.748 to 7.714 log cfug respectively, coliform bacteria group from 7.941 to 7.125 logis cfu/g respectively, the psychrotrophic bacteria from 2.465 to 1.814 log cfug respectively, and staphylococcus aureus bacteria from 8.021 to 6.324 logie cfu/g respectively.

also, the results showed that when adding fresh ginger at a concentration of 7%, it did not show any effect on the total number of bacteria when stored for 5 and 7 days, compared to the control sample, where it was observed that the total numbers of bacteria increased from 10.726 to 11.872 logis cfu/g respectively, coliform bacteria group from 8.093 to 10.192 logo cfu/g respectively, Psychrotrophic bacteria from 2.809 to 3.109 logi cfu'g respectively, and Staphylococcus aureus from 8.425 to 9.733 logo cfug respectively.