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A total of 1500 g of minced chicken breast meat were divided into 5 equal groups (3x100 g of each). Campylobacter jejuni was inoculated into each group with infective dose 2.5x107cfu/g. The used natural oils were thyme and Coriander oil in concentration of 1% and 2%. All group samples were stored at 4oC in refrigerator until be used and examined every 24 hours for sensory examination (overall acceptability) and Campylobacter jejuni count. The experiment was performed in triplicate. Thyme oil (1 and 2%) decreased count of Campylobacter jejuni (cfu/g) from 3.8x107(initial load) to 7.3x105, and 1.2 x103 with reduction percentages 97.27% and 99.99% on 6th day of storage, respectively. Coriander oil (1 and 2%) decreased count of Campylobacter jejuni (cfu/g) to 3.8x106 and 9.5 x105 with reduction percentages 85.00% and 96.27% on 6th day of storage, respectively. Furthermore, thyme oil (2%) showed overall acceptability till 5th day. While, Coriander oil (2%) showed overall acceptability till 4th day and control group showed overall acceptability till 3rd day. Generally, thyme oils proved to be more efficient than Coriander in reduction of Campylobacter jejuni growth in minced chicken meat; therefore, it is recommended to improve safety of the chicken meat products by essential oils.

Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni