Effects of ethanolic extracts on pathogens inoculated onto chicken sausages Inhibitory apply of extracts on propolis, sage and lavander on S. aureus and E. coli

WOS:000799258300053In this study, inhibitory effects of ethanolic extracts of propolis (EEP), sage (EES) and lavander (EEL) on Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 inoculated onto chicken sausages were investigated. Pathogens (0, 5 and 7 log cfu/ml) were inoculated onto the surface of sausages, then EEP, EES and EEL were applied. All sausages were stored at 4 degrees C for 10 days. 5% EEP has the most inhibitory effect on E. coli as 4.77 log cfu/ml and 6.15 log cfu/ml, respectively. 5% EEP showed the highest inhibitory effect on E. coli at concentration 5 log cfu / ml on the 4th day (4 log cfu/g) of storage. 10% EEP showed the highest inhibitory effect on S. aureus at concentration 5 log cfu /ml on the 2 day (2.51 log cfu/ml) of storage. The results indicate that EEP, EEL, EES can be used as a antimicrobial agent to reduce microbial population on the surface of sausages