A total number of 60 random samples of Quail meat collected from different retail markets at Alexandria Governorate were examined bacteriologically for isolation of Salmonella. The collected samples were 30 from each of frozen and fresh Quail. Salmonella could be detected only in one sample of frozen quail with isolation rate of 3.3%. The isolated Salmonella was identified serologically as Salmonella Kentucky. An experiment was designed to evaluate the effect of different concentrations (1%, 1.5%, and 2%) of Rosemary, Clove and Thyme essential oils against isolated strain of salmonella artificially inoculated in Quail meat during cold storage at 4℃.The obtained results revealed that each of Rosemary, Clove and Thyme EOs has antimicrobial effect against S.kentucky and Clove oil at concentration of 2% gives the best effectiveness.
Key words: Quail,S.kentucky,Rosemary, Clove and Thyme essential oils
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