Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano ( Origanum vulgare ) Essential Oil Addition

Samir A. Mahgoub, Mohamed E. Abd El-Hack, Zohair S. Mulla, Waleed R. El-Ghareeb, Ayman E. Taha, Muath Q. Al-Ghadi, Ahmad R. Alhimaidi, Ramzi A. Amran, Bader Almutairi, Vincenzo Tufarelli and Ayman A. Swelum
Additional contact information
Samir A. Mahgoub: Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
Mohamed E. Abd El-Hack: Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44111, Egypt
Zohair S. Mulla: Department of Public Health, College of Veterinary Medicine, King Faisal University, Hofuf 31982, Saudi Arabia
Waleed R. El-Ghareeb: Department of Public Health, College of Veterinary Medicine, King Faisal University, Hofuf 31982, Saudi Arabia
Ayman E. Taha: Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
Muath Q. Al-Ghadi: Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Ahmad R. Alhimaidi: Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Ramzi A. Amran: Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Bader Almutairi: Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Vincenzo Tufarelli: Department of DETO, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
Ayman A. Swelum: Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia

Agriculture, 2020, vol. 10, issue 10, 1-13

Abstract: The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano ( Origanum vulgare ) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO 2 /N 2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 °C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only <1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 °C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 °C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen.

Keywords: Escherichia coli O157:H7; smoked turkey meat; oregano; packaging (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
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