Effect of Thyme Extract on Some Enterobacteriaceae Isolated From Some Meat Products in Assuit City

The present study was conducted to investigate the prevalence and numbers of Enterobacteriaceae in a total of 80 samples including 20 samples each of frozen beef burgers, frozen sausages, beef burger sandwiches and sausage sandwiches. The samples were randomly collected from retail supermarkets and restaurant in Assiut, Egypt. In addition, 20 stool cultures collected from hospitalized children admitted in Assiut Pediatric University Hospital with history of Diarrhea or fever. Enterobacteriaceae was detected in 16(80%), 20(100%), 8(40%) and 10(50%) of frozen beef burgers, frozen sausages, beef burger sandwiches and sausage sandwiches, respectively with mean values of 4.4×104, 6.3×104, 3 ×104 and 0.95×104CFU/g, respectively. The most prevalent isolates of Enterobacteriaceae were Escherichia coli, Klebsiella pneumonia, Enterobacter cloacae, Citrobacter freundii and Enterobacter aerogenes. Furthermore, the ethanol extracts of thyme were shown to have an inhibitory effect against Escherichia coli, Enterobacter aerogenes and Klebsiella pneumoniae. Escherichia coli were the most sensitive while Klebsiella pneumoniae was the most resistant. In conclusion, Natural substances that extracted from plants have applications in controlling pathogens in foods.