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Abstract
This study was aimed to determination of the incidence of pathogenic bacteria on some processed meat products and reducing microbial load and prolongs shelf - life of luncheon under preservation conditions using extracted oils of some medicinal plants. Thirty luncheon and fourteen pastirma samples were collected from local markets in three governorates (Cairo, giza and kalioubia) for three months during the year 2013. The samples were subjected to microbiological analysis by both traditional methods and real time polymerase chain reaction (RT - PCR). Also, spectrophotometric determination of sodium nitrite was carried out in all samples. The determination of minimum inhibitory concentration of rosemary, thyme, clove and cinnamon oils were used against of E. coli, salmonella and bacillus cereus. Seven treatments were prepared using 50 ppm sodium nitrite, cinnamon oil (0.25 or 0.5%), rosemary oil (0.25 or 0.5%) and a combination of cinnamon and rosemary oils