Investigating the Effects of Essential Oil Against <i>Bacillus cereus</i> Bacteria in Chicken Meat

Abstract

Background: Due to the fact that poultry meat is highly perishable and spoils quickly with improper storage, and the concern of consumers regarding the use of chemical preservatives to increase shelf life and maintain quality, food products have received special attention for the use of natural preservatives that have protective properties, antimicrobial activity, and desirable sensory properties, which are increasingly considered day by day. Objectives: In this study, the antimicrobial effect of Carum carvi essential oil alone and combined with Trachyspermum essential oil on Bacillus cereus bacteria, which is considered one of the causes of food poisoning, was investigated in chicken meat. Methods: After the recovery of B. cereus bacteria in the culture medium of nutrient broth, 10³ bacteria per gram of sterile meat were inoculated, and then concentrations of 0, 0.015, 0.03, 0.06, and 0.09% of black cumin essential oil and zenian at concentrations of 0.015 and 0.03 were added and transferred to the refrigerator. After that, the bacterial status was studied on days 0, 1, 3, 6, 9, 12, 15, 18, and 21 by spread plate count. Data analysis was done by SPSS software version 23. Results: Based on the obtained results, the essential oil of C. carvi and Trachyspermum had a significant growth-inhibiting effect (P < 0.05). From the first day of the experiment to the end of the twenty-first day, at the same concentration, the average number of bacteria in the treatments containing zenian essential oil was always lower than in the treatments containing cumin essential oil. Conclusions: The combined use of essential oils or in the form of a hurdle system can prolong the lag phase and increase the inhibition of bacterial growth.