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Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)
This study evaluated the antimicrobial activity of olive leaves in vitro and meat chicken fed with percentages of 5 and 10 g of olive leaves for each kg feed. This is justified by the relevance of obtained safe products, with emphasis on the use of natural additives. The olive leaves presented antibacterial activity in all tested bacteria. For the bacteria Yersinia enterocolitica, Escherichia coli, and Shigella, the minimal inhibitory concentration varied from 0.6 to 1.5 mg/ml. The treatment with an addition of olive leaves showed better microbiological stability of the thighs and drumsticks of chickens than treatment without an addition of olive leaves. The use of 5 g/kg diet inhibited the growth of Staphylococcus aureus and aerobic psychrotrophic and aerobic mesophilic, while the use of 10 g/kg of diet inhibited the growth of Enterococcus spp., lactic bacteria, thermotolerant coliforms, Pseudomonas, Clostridium perfringens, and Escherichia coli.
Part of the book: Food Processing