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Article

Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

by
Gamal Hamad
1,
Amr Amer
2,
Ghada Kirrella
3,
Taha Mehany
1,*,
Reham A. Elfayoumy
4,
Rasha Elsabagh
5,
Eman M. Elghazaly
6,
Tuba Esatbeyoglu
7,*,
Ahmed Taha
8,9 and
Ahmed Zeitoun
8
1
Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab 21934, Egypt
2
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 21544, Egypt
3
Department of Food Control, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
4
Department of Botany and Microbiology, Faculty of Science, Damietta University, Damietta 34511, Egypt
5
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt
6
Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh 51511, Egypt
7
Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
8
Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
9
Department of Functional Materials and Electronics, Center for Physical Sciences and Technology, Saulėtekio al. 3, 10257 Vilnius, Lithuania
*
Authors to whom correspondence should be addressed.
Foods 2023, 12(1), 20; https://doi.org/10.3390/foods12010020
Submission received: 22 November 2022 / Revised: 12 December 2022 / Accepted: 16 December 2022 / Published: 21 December 2022
(This article belongs to the Special Issue Application Prospects of Natural Antimicrobials and Antioxidants in Food Industry)
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Abstract

This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples reached of 92% and 84%, respectively. Lyophilized HO extract was the only seaweed that showed the antibacterial activity against S aureus with a significant difference at p < 0.05. The minimum inhibitory concentration (MIC) of HO extract was 1.5%, with an inhibition zone of 8.16 ± 0.73 mm. Regarding 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, IC50 was recorded at 55.36 μg/mL, whereas cytotoxic IC50 of the lyophilized HO extract on peripheral blood mononuclear cells (PBMCs) was 33.7 µg/mL; a higher IC50 of HO extracts permits their use as a safe food additive in meat products. Moreover, total phenolic compounds and total flavonoids compounds recorded 20.36 ± 0.092 and 16.59 ± 0.029 mg/mL, respectively. HPLC analyses of phenolic compounds profiles exhibited many bioactive substances and the higher ratio was daidzein with 10.84 ± 0.005 µg/mL and followed by gallic acid with a value of 4.06 ± 0.006 µg/mL. In a challenge study, chicken fillet (CHF) experimentally inoculated with S. aureus (ST) and treated with the lyophilized HO algal extract at 4% and 6% (CHF/ST/HO) showed a complete reduction of S. aureus count on the 6th and 4th days in chicken fillet stored at 4 °C, respectively. Moreover, CHF/ST/HO at 4% and 6% of HO extract enhanced the sensory attributes of grilled un-inoculated chicken fillet. Thus, lyophilized HO extracts are promising antibacterial and antioxidant candidates in the chicken meat industry.
Keywords: chicken safety; natural antimicrobials; natural antioxidants; natural preservatives; phenolics; S. aureus; seaweed extracts; shelf-life chicken safety; natural antimicrobials; natural antioxidants; natural preservatives; phenolics; S. aureus; seaweed extracts; shelf-life
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MDPI and ACS Style

Hamad, G.; Amer, A.; Kirrella, G.; Mehany, T.; Elfayoumy, R.A.; Elsabagh, R.; Elghazaly, E.M.; Esatbeyoglu, T.; Taha, A.; Zeitoun, A. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts. Foods 2023, 12, 20. https://doi.org/10.3390/foods12010020

AMA Style

Hamad G, Amer A, Kirrella G, Mehany T, Elfayoumy RA, Elsabagh R, Elghazaly EM, Esatbeyoglu T, Taha A, Zeitoun A. Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts. Foods. 2023; 12(1):20. https://doi.org/10.3390/foods12010020

Chicago/Turabian Style

Hamad, Gamal, Amr Amer, Ghada Kirrella, Taha Mehany, Reham A. Elfayoumy, Rasha Elsabagh, Eman M. Elghazaly, Tuba Esatbeyoglu, Ahmed Taha, and Ahmed Zeitoun. 2023. "Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts" Foods 12, no. 1: 20. https://doi.org/10.3390/foods12010020

APA Style

Hamad, G., Amer, A., Kirrella, G., Mehany, T., Elfayoumy, R. A., Elsabagh, R., Elghazaly, E. M., Esatbeyoglu, T., Taha, A., & Zeitoun, A. (2023). Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts. Foods, 12(1), 20. https://doi.org/10.3390/foods12010020

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