Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Gamal M. Hamad
  • Mariam Gerges
  • Taha Mehany
  • Saleh M. Hussein
  • Michael Eskander
  • Rasha G. Tawfik
  • Yasser El-Halmouch
  • Alaa M. Mansour
  • Elsayed E. Hafez
  • Tuba Esatbeyoglu
  • Eman M. Elghazaly

External Research Organisations

  • Arid Lands Cultivation Research Institute
  • Alexandria University
  • Al-Azhar University
  • Matrouh University
  • Kafrelsheikh University
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Details

Original languageEnglish
Article number958
JournalPathogens
Volume12
Issue number7
Publication statusPublished - 20 Jul 2023

Abstract

Campylobacter jejuni is a Gram-negative bacterium which is considered as the most reported cause of foodborne infection, especially for poultry species. The object of this work is to evaluate the occurrence of C. jejuni in chicken meat as well its control via three types of sorghum extracts (white sorghum (WS), yellow sorghum (YS), and red sorghum (RS)); antibacterial activity, antioxidant power, and cytotoxicity of sorghum extracts were also assessed. It was found that C. jejuni is very abundant in chicken meat, especially breast and thigh. WS extract showed more effectiveness than both yellow and red ones. Lyophilized WS extract offered high total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) of 64.2 ± 0.8 mg gallic acid equivalent (GAE/g) and 33.9 ± 0.4 mg catechol equivalent (CE)/g, respectively. Concerning the antibacterial and antioxidant activities, WS showed high and significant antibacterial activity (p < 0.001); hence, WS displayed a minimum inhibitory concentration (MIC) of 6.25%, and revealed an inhibition zone of 7.8 ± 0.3 mm; it also showed an IC 50 at a concentration of 34.6 μg/mL. In our study, different samples of chicken fillet were collected and inoculated with pathogenic C. jejuni and stored at 4 °C. Inoculated samples were treated with lyophilized WS extract at (2%, 4%, and 6%), the 2% treatment showed a full reduction in C. jejuni on the 10th day, the 4% treatment showed a full reduction in C. jejuni on the 8th day, while the 6% treatment showed a full reduction in C. jejuni on the 6th day. Additionally, 2%, 4%, and 6% WS extracts were applied on un-inoculated grilled chicken fillet, which enhanced its sensory attributes. In sum, WS extract is a promising natural preservative for chicken meat with accepted sensory evaluation results thanks to its high antibacterial and antioxidant potentials.

Keywords

    antibacterial activity, Campylobacter jejuni, chicken fillet, foodborne, natural antioxidant, natural preservatives, polyphenols, sorghum extract

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. / Hamad, Gamal M.; Gerges, Mariam; Mehany, Taha et al.
In: Pathogens, Vol. 12, No. 7, 958, 20.07.2023.

Research output: Contribution to journalArticleResearchpeer review

Hamad, GM, Gerges, M, Mehany, T, Hussein, SM, Eskander, M, Tawfik, RG, El-Halmouch, Y, Mansour, AM, Hafez, EE, Esatbeyoglu, T & Elghazaly, EM 2023, 'Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts', Pathogens, vol. 12, no. 7, 958. https://doi.org/10.3390/pathogens12070958
Hamad, G. M., Gerges, M., Mehany, T., Hussein, S. M., Eskander, M., Tawfik, R. G., El-Halmouch, Y., Mansour, A. M., Hafez, E. E., Esatbeyoglu, T., & Elghazaly, E. M. (2023). Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. Pathogens, 12(7), Article 958. https://doi.org/10.3390/pathogens12070958
Hamad GM, Gerges M, Mehany T, Hussein SM, Eskander M, Tawfik RG et al. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. Pathogens. 2023 Jul 20;12(7):958. doi: 10.3390/pathogens12070958
Hamad, Gamal M. ; Gerges, Mariam ; Mehany, Taha et al. / Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. In: Pathogens. 2023 ; Vol. 12, No. 7.
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title = "Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts",
abstract = "Campylobacter jejuni is a Gram-negative bacterium which is considered as the most reported cause of foodborne infection, especially for poultry species. The object of this work is to evaluate the occurrence of C. jejuni in chicken meat as well its control via three types of sorghum extracts (white sorghum (WS), yellow sorghum (YS), and red sorghum (RS)); antibacterial activity, antioxidant power, and cytotoxicity of sorghum extracts were also assessed. It was found that C. jejuni is very abundant in chicken meat, especially breast and thigh. WS extract showed more effectiveness than both yellow and red ones. Lyophilized WS extract offered high total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) of 64.2 ± 0.8 mg gallic acid equivalent (GAE/g) and 33.9 ± 0.4 mg catechol equivalent (CE)/g, respectively. Concerning the antibacterial and antioxidant activities, WS showed high and significant antibacterial activity (p < 0.001); hence, WS displayed a minimum inhibitory concentration (MIC) of 6.25%, and revealed an inhibition zone of 7.8 ± 0.3 mm; it also showed an IC 50 at a concentration of 34.6 μg/mL. In our study, different samples of chicken fillet were collected and inoculated with pathogenic C. jejuni and stored at 4 °C. Inoculated samples were treated with lyophilized WS extract at (2%, 4%, and 6%), the 2% treatment showed a full reduction in C. jejuni on the 10th day, the 4% treatment showed a full reduction in C. jejuni on the 8th day, while the 6% treatment showed a full reduction in C. jejuni on the 6th day. Additionally, 2%, 4%, and 6% WS extracts were applied on un-inoculated grilled chicken fillet, which enhanced its sensory attributes. In sum, WS extract is a promising natural preservative for chicken meat with accepted sensory evaluation results thanks to its high antibacterial and antioxidant potentials.",
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TY - JOUR

T1 - Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts

AU - Hamad, Gamal M.

AU - Gerges, Mariam

AU - Mehany, Taha

AU - Hussein, Saleh M.

AU - Eskander, Michael

AU - Tawfik, Rasha G.

AU - El-Halmouch, Yasser

AU - Mansour, Alaa M.

AU - Hafez, Elsayed E.

AU - Esatbeyoglu, Tuba

AU - Elghazaly, Eman M.

N1 - This study received no funding. The open access publication of this article was supported by the Open Access Fund of Leibniz Universität Hannover.

PY - 2023/7/20

Y1 - 2023/7/20

N2 - Campylobacter jejuni is a Gram-negative bacterium which is considered as the most reported cause of foodborne infection, especially for poultry species. The object of this work is to evaluate the occurrence of C. jejuni in chicken meat as well its control via three types of sorghum extracts (white sorghum (WS), yellow sorghum (YS), and red sorghum (RS)); antibacterial activity, antioxidant power, and cytotoxicity of sorghum extracts were also assessed. It was found that C. jejuni is very abundant in chicken meat, especially breast and thigh. WS extract showed more effectiveness than both yellow and red ones. Lyophilized WS extract offered high total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) of 64.2 ± 0.8 mg gallic acid equivalent (GAE/g) and 33.9 ± 0.4 mg catechol equivalent (CE)/g, respectively. Concerning the antibacterial and antioxidant activities, WS showed high and significant antibacterial activity (p < 0.001); hence, WS displayed a minimum inhibitory concentration (MIC) of 6.25%, and revealed an inhibition zone of 7.8 ± 0.3 mm; it also showed an IC 50 at a concentration of 34.6 μg/mL. In our study, different samples of chicken fillet were collected and inoculated with pathogenic C. jejuni and stored at 4 °C. Inoculated samples were treated with lyophilized WS extract at (2%, 4%, and 6%), the 2% treatment showed a full reduction in C. jejuni on the 10th day, the 4% treatment showed a full reduction in C. jejuni on the 8th day, while the 6% treatment showed a full reduction in C. jejuni on the 6th day. Additionally, 2%, 4%, and 6% WS extracts were applied on un-inoculated grilled chicken fillet, which enhanced its sensory attributes. In sum, WS extract is a promising natural preservative for chicken meat with accepted sensory evaluation results thanks to its high antibacterial and antioxidant potentials.

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DO - 10.3390/pathogens12070958

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