African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5092

Full Length Research Paper

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Mahmoud Sapti Hamdan
  • Mahmoud Sapti Hamdan
  • Department of Agricultural Biotechnology, Faculty of Graduate Studies, Palestine Technical University-Kadoorie, Tulkarem, Palestine.
  • Google Scholar
Wafa Mahmoud Masoud
  • Wafa Mahmoud Masoud
  • Department of Agricultural Biotechnology, Faculty of Graduate Studies, Palestine Technical University-Kadoorie, Tulkarem, Palestine.
  • Google Scholar


  •  Received: 18 August 2020
  •  Accepted: 10 November 2020
  •  Published: 30 November 2020

References

Ahmed A, Sabiel Y (2016). Detection of Microbial Contamination of Processed Beef Meat by Using API Strips and Automated Vitek 2 Compact System. British Microbiology Research Journal 13(2):1-8.
Crossref

 

Anand S, Sati N (2013). Artificial Preservatives and Their Harmful Effects: Looking Toward Nature for Safer Alternatives. International Journal of Pharmaceutical Sciences and Research 4(7):2496.

 
 

Azimzadeh B, Jahadi M (2018). Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew. Food Science and Nutrition 1:7.
Crossref

 
 

Basak SS, Candan F (2013). Effect of Laurus nobilis L. essential oil and its main components on α-glucosidase and reactive oxygen species scavenging activity. Iranian Journal of Pharmaceutical Research.
Crossref

 
 

Caputo L, Nazzaro F, Souza L, Aliberti L, De Martino L, Fratianni F, Coppola R, De Feo V (2017). Laurus nobilis: Composition of Essential Oil and Its Biological Activities. Molecules 22(6):930.
Crossref

 
 

Dashti A, Dashti H, Jadaon M (2014). Heat Treatment of Bacteria : A Simple Method of DNA Extraction for Molecular Techniques. Journal of the Kuwait Medical Association 41(2):117-122.

 
 

El Malti J, Amarouch H (2009). Antibacterial effect, histological impact and oxidative stress studies from laurus nobilis extract. Journal of Food Quality. 
Crossref

 
 

Esmer OK, Irkin R, Degirmencioglu N, Degirmencioglu A (2011). The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Science.
Crossref

 
 

Fernández NJ, Damiani N, Podaza EA, Martucci JF, Fasce D, Quiroz F, Meretta PE, Quintana S, Eguaras MJ, Gende LB (2018). Laurus nobilis L. Extracts against Paenibacillus larvae: Antimicrobial activity, antioxidant capacity, hygienic behavior and colony strength. Saudi Journal of Biological Sciences pp. 4-10.
Crossref

 
 

Ghadiri E, Ahmadi R, Moridikyia A, Mahdavi E, Tavakoli P (2014). Laurus nobilis Has Antibacterial Activity Against Staphylococcus aureus, International Conference on Food, Biological and Medical Sciences (FBMS-2014) Jan. 28-29, 2014 Bangkok, 75-76.

 
 

Gharsallaoui A, Oulahal N, Joly C, Degraeve P (2016). Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Critical Reviews in Food Science and Nutrition 56(8):1262-1274.
Crossref

 
 

Irkin R, Esmer OK (2010). Control of Listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4°C. Food Science and Technology Research.
Crossref

 
 

Karoki WH, Karanja DN, Bebora LC, Njagi LW (2018). Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County. International Journal of Food Science, Kenya 2018:3861265 9 p.
Crossref

 
 

Lucera A, Costa C, Conte A, Nobile MADel (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology 3:1-13.
Crossref

 
 

Martineli TM, Rossi Junior OD, Cereser ND, Cardozo MV, Fontoura CL, Perri SHV (2009). Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil. Ciência Rural 39(6):1836-1841.
Crossref

 
 

Mostafa AA, Al-Askar AA, Almaary KS, Dawoud TM, Sholkamy EN, Bakri MM (2018). Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases. Saudi Journal of Biological Sciences 25(2):361-366.
Crossref

 
 

Nagarajan V, Wahab A, Alex L (2018). Study of bacterial contamination of raw meat in Hyderabad. Medcrave - MOJ Proteomics & Bioinformatics 7(1):46-51.
Crossref

 
 

NehirEl S, Karagozlu N, Karakaya S, Sahın S (2014). Antioxidant and Antimicrobial Activities of Essential Oils Extracted from Laurus nobilis L. Leaves by Using Solvent-Free Microwave and Hydrodistillation. Food and Nutrition Sciences 5:97-106.
Crossref

 
 

Newman MJ (2005). Food Safety: Take life easy; eat, drink and be merry. Luke 12: 19b. Ghana Medical Journal 39(2):44-45.

 
 

Ouibrahim Y, Tlili-Ait-kaki S, Bennadja S, Amrouni AGD, Djebar MR (2013). Evaluation of antibacterial activity of Laurus nobilis L., Rosmarinus officinalis L. and Ocimum basilicum L. from Northeast of Algeria. African Journal of Microbiology Research 7(42):4968-4973.

 
 

Pennacchia C, Ercolini D, Villani F (2011). Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiology 28(1):84-93.
Crossref

 
 

Rafiq R, Hayek S, Anyanwu U, Hardy B, Giddings V, Ibrahim S, Tahergorabi R, Kang H (2016). Antibacterial and Antioxidant Activities of Essential Oils from Artemisia herba-alba Asso., Pelargonium capitatum × radens and Laurus nobilis L. Foods 5(2):28.
Crossref

 
 

Thanigaivel G, Anandhan AS (2015). Isolation and Characterization of Microorganisms from Raw Meat Obtained from Different Market Places in and Around Chennai. Journal of Pharmaceutical, Chemical and Biological Sciences 3:295-301.

 
 

Velasco V, Quezada-Aguiluz M, Bello-Toledo H (2019). Staphylococcus aureus in the Meat Supply Chain: Detection Methods, Antimicrobial Resistance, and Virulence Factors . In Staphylococcus and Streptococcus [Working Title]. 
Crossref

 
 

Verraes C, Van Boxstael S, Van Meervenne E, Van Coillie E, Butaye P, Catry B, Herman L (2013). Antimicrobial resistance in the food chain: A review. International Journal of Environmental Research and Public Health.
Crossref

 
 

Vilela J, Martins D, Monteiro-Silva F, González-Aguilar G, de Almeida JMMM, Saraiva C (2016). Antimicrobial effect of essential oils of Laurus nobilis L. and Rosmarinus officinallis L. on shelf-life of minced "Maronesa" beef stored under different packaging conditions. Food Packaging and Shelf Life. 
Crossref

 
 

Wang T, Guo H, Zhang H, Ren F, Zhang M, Ge S, Luo H, Zhao L (2019). Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage. Food Science of Animal Resources 39(2):209-221.
Crossref