This study investigates the prevalence of Staphylococcus aureus, a serious foodborne pathogen, in processed foods such as canned beef, minced beef, and sausage. It also explores the effectiveness of thymol, an antimicrobial compound, at concentrations of 1600, 800, and 400 ppm in reducing S. aureus levels in minced meat stored for various durations. The research found that the prevalence of S. aureus was 5% in canned beef, 30% in minced beef, and 20% in sausage. Thymol exhibited strong antibacterial properties, with a Minimum Inhibitory Concentration (MIC) of 400 µg/ml and a Minimum Bactericidal Concentration (MBC) of 800 µg/ml. Additionally, thymol showed significant antioxidant capabilities, with total phenolic content of 153.31 mg GAE/g and flavonoid content of 42.61 mg catechol/g. The study demonstrated that thymol significantly reduced S. aureus growth in minced meat, with the best results at 800 ppm, balancing antimicrobial effectiveness and sensory quality. The findings suggest that thymol can be a valuable natural antioxidant in food preservation, effectively inhibiting S. aureus and extending shelf life.
Key words: Staphylococcus aureus, thymol, MIC, MBC, TPC , TFC, Reducing power, DPPH.
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