Inhibition and reduction of general microflora with natural antimicrobial agents (oregano), in poultry products, Albania

Abstract

Food safety today is one of the top priorities for consumer health. The study aims to realize products of pure poultry with high antimicrobial values. The most important point of studies of this type is the determination of lower antimicrobial concentrations that inhibit the action of harmful microorganisms. The methodology of this study is based on the microbiological analysis of chickens in the poultry plants of Patos (Fier) and Boboshtica (Korça) untreated and after treatment with oregano (natural antimicrobial agent). From the laboratory analysis it was found that there is a significant difference from part to part in the untreated samples. The surface offers less load compared to the inside and neck area associated with packaging techniques and hygienic conditions during processing. In untreated Patos chickens the bacterial load dominates, the fungal one is almost negligible, in untreated Boboshtica chickens the bacterial and fungal load dominates, where both signs are significantly reduced after treatment.