Activité antibactérienne des feuilles d’Argania spinosa et de la Moringa oleifera sur la viande de poulet haché

Abstract

Our work consists of studying the preservation of ground chicken meat by adding leaf powders from two trees: Argan and Moringa, in fact these two trees are characterized by several interesting benefits and virtues for human health. The minced chicken meat samples taken from the butcher are added with leaf powders from the two trees and the evolution of bacterial contamination is followed over time. In this work we have highlighted the antibacterial effect of the leaves of these trees on the preservation of meat in order to subsequently find an alternative natural preservative without having harmful side effects for the consumer. The results obtained show the presence of an antibacterial effect, which opens the possibility of using these tree powders as an alternative to antibiotics to limit the spread of bacteria in food products, particularly meat products.