Control the outgrowth of Staphylococcus aureus and Escherichia coli in minced chicken meat using Nigella sativa seeds water extract during refrigerated storage

The present investigation examined Staphylococcus aureus and Escherichia coli infection, their virulence genes in chicken meat samples, and evaluated the antioxidant activity (total phenolic, total flavonoid content, and DPPH) of Nigella sativa seeds (black cumin) water extract with its impact on the general acceptability and the isolated strains in minced chicken meat. The results showed that Staph. aureus and E. coli were isolated from 58% and 6%of the examined samples, respectively. Eight strains of coagulase positive Staph. aureus screened by PCR were positive for 23S rRNA and tsst virulence gene, but only two strains were positive for femA virulence gene. Otherwise, all 3 E. coli strains were positive for eaeA virulence gene, whereas only one strain (E. coli O117) had stx1 virulence gene and stx2 was undetected. The addition of Nigella sativa seeds extract to minced chicken meat play a vital role in maintaining the meat's sensory qualities (color, texture, and odor), as well as preserving pH, TVBN, and TBARS within acceptable limits of EOS (2005) till six days of cold storage. Also, reducing Staph. aureus and E. coli growth that were inoculated in minced chicken meat, particularly when using 2% Nigella sativa seeds extract in comparison to the inoculated control and 1.5% Nigella sativa seeds extract groups. Additionally, the impact of Nigella sativa seeds extract on reducing Staph. aureus growth was more pronounced than on E. coli. Therefore, Nigella sativa seeds extract may be utilized as a type of preservatives and antibacterial agent in food-related products.