Abstract

Bio-preservation, the use of natural antimicrobial compounds, a safe and ecological approach to increase the shelf life and enhance food safety, has gained increasing attention in recent years. The antibacterial activity of aqueous root extracts of Salvadora persica L. were evaluated on the microbial growth of different bacterial strains by determining inhibition ratio. In addition, these aqueous extracts were tested as natural preservative agents in chicken burger by estimating the total bacterial count and sensory quality characteristics of products. The extracts were prepared by soaking miswak’s root in distilled water (10g/100ml, w/v) for 24 and 48 hrs. All tested extracts exhibited effectiveness for preventing growth of some spoilage bacteria, but the 48 hrs extract showed the strongest inhibitory effects against the bacterial growth of (Streptococus mitis, Streptococcus salivarius, Streptococcus mutans, Staphylococcus aureus, Bacillus sabtilis, Pseudomonas earuginosa, E. coli, Salmonella typhimurium,and Candida albicans). The inhibition ratios were ranged from 50-100% depending on bacterial cultivar. Also, total viable plate count and coliform group count were lower than control sample. Moreover, the organoleptic results of chicken burger products revealed that there are no significant differences between samples in all sensory attributes. This study proves the effectiveness of miswak as antibacterial ingredient and a bio preservative agent and recommends its potential employing in acceptable meat processed products where spoilage is caused mainly by microbial activity.

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