الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Chicken meat occupies a unique place in human diet due to its specific nutritional and digestible value. Comparing with other most meat types, chicken meat is low in fat and cholesterol. Moreover, it is an excellent source of protein of a high biological valueIn part 1 a grand total of 60 random samples of fresh chicken meat represented by thigh (32) and breast (28) samples were collected from different chicken retailers of different sanitation levels at Gharbia Governorate, Egypt. Each sample was separately packed, identified and transferred immediately in cooling icebox to the laboratory where they were subjected to bacteriological examination for isolation and identification of S. aureus and E.coli.The obtained results indicated that mean values of S.aureus (log cfu/g) in the examined fresh breast and thigh samples were 5.2 ± 4.65 and 4.8 ± 4.22 respectively, while the incidence of E.coli in the same examined samples were 42.8 % and 62.5 % respectively.In part 11 producers and manufacturers have been challenged by increasing demand for safe and high quality meat and meat products over the past few decades. Particularly, the recent demand for all-natural and clean-label meat has rapidly increased.Essential oils (clove and cinnamon) were evaluated for its effect on the growth and survival of S.aureus and E.coli O119 artificially inoculated into fresh chicken minced meat. The samples were divided into two main groups then sub divided to six equal subgroups (100 gm each).Each group was inoculated by S.aureus or E.coli then treated by essential oils (cinnamon and clove diluted with tween 80) with different concentrations at room temperature (25 ± 1οC) except control one then all the samples treated with essential oils and the controls were packed in polyethylene bags; labeled and stored at 4ºC.Clove oil (1%) concentration reduced the count of S. aureus from 8.7± 7.76 log cfu/g (initial load) to 4.7±4.16 , 4.6±4.06 , 3.7±3.06 and 3.5±3.1 log cfu/g with high reduction % of S. aureus count by 99.9%,99.9%,99.9% and 99.99 % in the 6th, 8th ,10th and 12th days, respectively.Clove oil (0.5%) concentration reduced the count of S. aureus from 8.7± 7.76 log cfu/g (initial load) to 6.8 ±6.06 , 5.7±5.06 , 5.6±5.06at 4th day, 6th day, 8th day of storage period ,respectively. This mean that clove 0.5% cause inhibition of S.aureus growth beginning from 2nd day till 8th day then begin to increase.The antimicrobial action of clove oil is related to its ability to inactivate microbial adhesion, enzymes and cell envelope proteins.While cinnamon(1%) reduced the S. aureus count from 8.7± 7.76 log cfu/g (initial load) to6.7 ±6.06 , 5.5±5.18 , 6.6 ±6.16 at4th day,6th day,8th day, respectively. Meanwhile, by using cinnamon oil (0.5%) the S. aureus count decreased from 8.7± 7.76 log cfu/g (initial load) to7.6 ±7.06 , 6.6 ±6.07 , 7.6 ±7.07 log cfu/g at 4th day,6th day,8th day, respectively, showing reduction % of S. aureus count by 98%, 99.9% and 99.2% in the 4th , 6th and 8th days, respectively .Cinnamon oil (1%) concentration reduced E.coli count from 6.7± 6.06 log cfu/g (initial load) to 4.7 ±4.06, 3.6 ±3.07, 2.7 ±2.06 and 2.6 ±2.06 log cfu/g at 1st day,2nd day,3rd day and 4th day of storage period. While Cinnamon oil (0.5%) concentration reduced E.coli count from 6.7± 6.06 log cfu/g (initial load) to5.6 ±5.06 , 5.6 ±4.94, 4.7 ±4.16, 4.7 ±3.94 and 3.7 ±3.06 log cfu/g at 1st day,2nd day,3rd day ,4th day and 5th day of storage period.On the other side , by using clove oil (0.5%) E.coli count values were 6.7 ±6.06, 6.8 ±6.16, 8.7±7.94 and 8.8±7.94 log cfu/g at 1st day,2nd day,3rd day and 4th day of storage period , while using clove oil at concentration 1% E.coli count values were 5.7 ±5.06, 6.7 ±6.16, 8.7 ±7.94 and 8.8 ±7.94 log cfu/g at 1st day,2nd day,3rd day and 4th day of storage period. These results demonstrated that clove oil has slight or no inhibition effect on E.coli .Cinnamon oil (1%) recorded the highest reduction % of E.coli count by 100% at 5th day. While clove (0.5%) showed no reduction % of E.coli count at any day.Shelf life of samples artificially inoculated with E.coli treated with cinnamon oil ( 0.5 % and 1%) increased and extended to 5th days of storage at 4°C. In contrast, clove oil (0.5% and 1%) and control group extend to 2nd day of storage period.While shelf life of samples artificially inoculated with S.aureus treated with clove oil (0.5 % and 1%) increased and reached 9th and 12thday of storage at 4°C, respectively while cinnamon oil (0.5% and 1%) reached 6th day of storage at 4°C. In contrast, control group extend to 3rd day of storage period.The results support the high efficacy of cinnamon and clove essential oils to control S. aureus and E.coli and their use in developing new systems to prevent bacterial growth, extend the shelf life and increase the safety of chicken meat.