Comparative Antimicrobial Effectiveness of Camel, Buffalo, and Goat Milk Marinades Against E. coli in Refrigerated Beef

Document Type : Original Research Papers

Authors

1 Department of food hygiene,Benha University

2 Food Control Department, Animal Health Research institute, Tanta Branch, Egypt

3 Department of Food Hygiene and Control, Faculty of Veterinary Medicin, Benha University

10.21608/bjas.2025.370846.1643

Abstract

This study investigated the antimicrobial effects of camel, buffalo, and goat milk marinades on Escherichia coli (E. coli) in experimentally inoculated raw ribeye meat samples stored at 4°C for 48 h. Forty ribeye meat cuts were categorized into four groups, inoculated with E. coli and marinated with different milk types, with distilled water serving as a control. Microbiological analyses and pH measurements were performed at 0, 6, 12, 18, 24, and 48 h. Results showed that all milk marinades effectively reduced E. coli counts over time, with goat milk exhibiting the strongest antimicrobial properties, followed by buffalo and camel milk. After 48 h, goat milk marination achieved a 40% reduction in E. coli, whereas buffalo and camel milk treatments resulted in a 25-30% reduction. The pH of milk-marinated samples decreased over time, with goat milk having the lowest pH at 48 h. In contrast, the control group showed a steady increase in both E. coli count and pH. These findings highlight the potential of milk-based marinades, particularly goat milk, as natural preservatives to enhance meat safety and prolong shelf life, likely owing to the presence of bioactive compounds such as antimicrobial peptides and organic acids.

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Benha Journal of Applied Sciences
Volume 10, Issue 6 - Serial Number 6
Engineering Sciences:
June 2025
Pages 15-19

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