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Helal F Hetta,1,2 Ahmed Kh Meshaal,3 Abdelazeem M Algammal,4 Ramadan Yahia,5 Rabab R Makharita,6,7 Najat Marraiki,8 Muhammad Ajmal Shah,9 Hebat-Allah M Hassan,2 Gaber El-Saber Batiha10 1Department of Internal Medicine, University of Cincinnati, College of Medicine, Cincinnati, OH 45267-0595, USA; 2Department of Medical Microbiology and Immunology, Faculty of Medicine, Assuit University, Assuit 71515, Egypt; 3Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut 71524, Egypt; 4Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt; 5Department of Microbiology and Immunology, Faculty of Pharmacy, Deraya University, Minia, Egypt; 6Biology Department, Faculty of Science and Arts Khulais, University of Jeddah, Jeddah, 21959, Saudi Arabia; 7Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt; 8Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; 9Department of Pharmacognosy, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan; 10Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicines, Damanhour University, Damanhour 22511, EgyptCorrespondence: Helal F HettaDepartment of Medical Microbiology and Immunology, Faculty of Medicine, Assuit University, Assuit 71515, EgyptEmail helalhetta@aun.edu.egBackground and Aim: Bacillus species are widely distributed microorganisms in nature that are responsible for outbreaks of food poisoning and a common cause of food spoilage. This study aimed to isolate and identify foodborne Bacillus species from meat and to determine the antimicrobial activities of commercial essential oils and spices powder extracted from certain medicinal plants.Methods: Sixty meat samples were collected in Assiut city and subdivided into raw meat and processed meat. Bacillus spp were isolated and identified according to their cultural characters, biochemical reactions, serological typing, and 16S rRNA gene sequencing. The antibacterial activity of essential oils and spices powder was measured by using well-diffusion and microbial count techniques.Results: The prevalence of Bacillus spp. in the examined raw meat samples and processed meat samples was 13.34%, and 26.67%, respectively. There was a marked decrease in the total Bacillus species count after treatment of minced beef with essential oils and spices powder compared to the untreated one. Black seed oil was the most potent antibacterial essential oil among the tested oils present in this study.Conclusion: Essential oils and spices powder of certain medicinal plants (cumin: Cuminum cyminum, black seeds: Nigella sativa, cloves: Syzygium aromaicum, cinnamon: Cinnamomum zeylanicum, and Marjoram: Origanum majorana) have a potential in vitro antimicrobial activity against Bacillus spp. Furthermore, Nigella sativa oil exhibited the most potent antibacterial activity against Bacillus spp.Keywords: Bacillus spp., essential oils, processed meat, fresh meat, sequencing, antibacterial activity |
