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MESO : The first Croatian meat journal, Vol. IX No. 5, 2007.

Original scientific paper

Prevalence and control of thermo-tolerant Campylobacter species in raw poultry meat in Morocco

Mustapha Jouahri ; Laboratory of Biology of Plants and Microorganisms, Section of Applied Microbiology, Biology Department, Faculty of Sciences, Mohamed 1st University, BP: 524, 60 000 Oujda, Morocco
Abdeslam Asehraou orcid id orcid.org/0000-0001-5195-8217 ; Laboratory of Biology of Plants and Microorganisms, Section of Applied Microbiology, Biology Department, Faculty of Sciences, Mohamed 1st University, BP: 524, 60 000 Oujda, Morocco
Hakim Karib ; Department of HIDAOA, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat, Morocco
Abdelkader Hakkou ; Laboratory of Biochemistry, Biology Department, Faculty of Sciences, Mohamed 1st University, BP:524, 60 000 Oujda, Morocco
Meryem Touhami ; Isly laboratory of Analyses and Veterinary researches, Oujda, Morocco

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Abstract

The prevalence of thermo-tolerant Campylobacter spp. was investigated in the raw poultry meat freshly slaughtered and retailed in Oujda area (Morocco). The results showed a high level of contamination of 62% of the meat samples analysed. The identifi cation of the isolates showed the dominance of Campylobacter jejuni over Campylobacter coli, with frequencies of 90% and 10%, respectively. Some natural condiments, traditionally used in food preparations in Morocco, were tested for their antimicrobial activity on some isolates of C. jejuni and C. coli. Some of these condiments, including cinnamon, lemon juice, vinegar and sodium chloride showed a high inhibitory effect. While the others, including onion, lemon pH7, ginger, red and black peppers, cumin, garlic, parsley, coriander and saffron showed a slight or no inhibitory effect. The MICs of the most effective condiments were measured, and their in-vivo activity on fresh poultry meat, previously inoculated with Campylobacter cells, was evaluated. The results showed a high effectiveness of 1% (v/v) of lemon juice and vinegar and 2% (w/v) of cinnamon and sodium chloride in decontaminating the inoculated poultry meat, indicated by the elimination of Campylobacter cells to the undetectable level after 2 hours of inoculation.

Keywords

Poultry meat; Campylobacter; control; condiments

Hrčak ID:

21673

URI

https://hrcak.srce.hr/21673

Publication date:

15.10.2007.

Article data in other languages: croatian

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