فهرست نشریات علمی دسترسی آزاد ایران

Due to its biological composition, which renders it extremely vulnerable to microbial deterioration, poultry meat is considered a highly perishable. A number of variables, including temperature, oxygen levels, enzyme activity, moisture content, light exposure, and microbial contamination, affect the quality and shelf life of fresh chicken meat. The use of natural preservatives as safe substitutes for artificial chemicals has drawn more attention in recent years. Eighty broiler breast and thigh samples were taken from several broiler farms in Basra City for analysis. This study used pure carnosic acid (98%) to extend the shelf life to prolong the shelf life of chicken meat stored in a refrigerator at 4 °C. The antibacterial efficacy of carnosic acid as a natural preservative was assessed in this study. In order to investigate the impact of supplemental CA on meat preservation, broiler chickens (breast and thigh) were treated with varying concentrations of acid (0.05, 0.10, and 0.15 g/kg of each flesh) and then stored for three, seven, and fourteen days. Escherichia coli and total bacteria were measured using traditional techniques. Staphylococcus aureus was detected using as morphological characteristics, physiological (coagulase tube method), classical methods biochemical tests, and growth on selective medium as Mannitol Salt Agar (MSA). Polymerase chain reaction (PCR) was performed to amplify the nuc gene in this isolated species, indicating the presence of nuc size (756) bp compared with a ladder used. According to this result the carnosic acid act as antibacterial agent and lower the counts of pathogenic bacteria.