The impacts of ginger and olive oils on competing multidrug resistant Bacillus cereus in beef mince, luncheon, sausage, and pasterma

Abstract

Meat products, like beef mince, luncheon, sausage, and pasterma, are vital sources of necessary amino acids, vitamins, minerals, and other nutrients. Nevertheless, these products could serve as potential reservoirs for foodborne pathogens, including Bacillus cereus (B. cereus). The primary goal of the present study is to investigate the prevalence of B. cereus in meat products sold in Egyptian local markets. Furthermore, the antibiotic resistance of the recovered B. cereus isolates was investigated. In addition, the antibacterial properties of olive and ginger oils against B. cereus were evaluated. The data collected indicated that B. cereus was present in 4%, 6%, 10%, and 16% of the analyzed samples of luncheon, sausage, pasterma, and minced meat, respectively. The obtained isolates presumably exhibited a multidrug resistance profile. It is notable that ginger and olive oils had significant antibacterial activity against B. cereus, particularly at a concentration of 2%. Hence, it is imperative to implement appropriate hygiene protocols while manufacturing such meat products. It is highly recommended to incorporate 2% ginger and olive oils in the culinary sector.