{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:21:16Z","timestamp":1760059276798,"version":"build-2065373602"},"reference-count":56,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Pathogens"],"abstract":"<jats:p>Background: The presence of C. perfringens in chicken meat products leads to significant economic losses for the industry and is associated with human food poisoning. It inspires creative answers for novel substances and techniques, such natural antibacterials, for improved prospects in the future. The objective of this study was to examine the antibacterial properties of thymus and star anise extracts for the suppression of Clostridium perfringens in products made from chicken meat. Methods: Thymus and star anise extracts were phytochemically analyzed using the Folin\u2013Ciocalteu spectrophotometric method, High-Performance Liquid Chromatography (HPLC) to determine the phenolic compounds, DPPH to determine the antioxidant activity, and the agar disk diffusion assay to determine the antibacterial effect of the star anise. Following treatment with the mixture extract, an experimental application was conducted on chicken burgers. C. perfringens was also found in poultry samples. Lastly, the sensory evaluation of the chicken burger was detected. Results: The findings showed that Clostridium perfringens was present in a large number of chicken meat products, with a significant concentration in chicken thighs (84%), as well as in the mixture extract has the largest concentration of phytochemical components (TPC:123.88 \u00b1 7.42 mg GAE\/g, TFC: 69.04 \u00b1 6.37 mg quercetin\/g) with strong antibacterial action (the minimum inhibitory concentration (MIC) of the mixed extract was 3.12 mg\/mL, with an inhibition zone of 13.06 \u00b1 0.91 mm). Also, the addition of mix. extract to chicken burgers extends their shelf life, particularly when the mix content is high. Additionally, the mix. extract shows non-significant effect (p &lt; 0.05) on the chicken burger\u2019s sensory qualities. Conclusions: Finally, we can make use of the mix. extract of thymus and star anise as a natural preservative in chicken meat products especially the chicken burger.<\/jats:p>","DOI":"10.3390\/pathogens14060552","type":"journal-article","created":{"date-parts":[[2025,6,2]],"date-time":"2025-06-02T11:40:32Z","timestamp":1748864432000},"page":"552","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Detection and Inhibition of Clostridium perfringens by Cocktail of Star Anise and Thymus Extracts in Chicken Meat Products"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8910-4038","authenticated-orcid":false,"given":"Gamal M.","family":"Hamad","sequence":"first","affiliation":[{"name":"Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8268-1679","authenticated-orcid":false,"given":"Shenoda Gaber Monir","family":"Henry","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71511, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gamal E. A.","family":"El-Rokh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nadia H. A.","family":"Ramadan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71511, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hany S. Abdel","family":"Raoof","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ahmed M.","family":"Sulaiman","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-2695-9301","authenticated-orcid":false,"given":"Ahmed M.","family":"El-Mesallamy","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0567-3565","authenticated-orcid":false,"given":"Samy E.","family":"Elshaer","sequence":"additional","affiliation":[{"name":"Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria 21568, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sara M.","family":"Gaber","sequence":"additional","affiliation":[{"name":"Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ibrahim M.","family":"Rabah","sequence":"additional","affiliation":[{"name":"Department of Animal Hygiene and Zoonoses, Faculty of Veterinary Medicine, Matrouh University, Matrouh 51744, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ahmed R.","family":"Mahmoud","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7550-0523","authenticated-orcid":false,"given":"Mahmoud S. A.","family":"Salama","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7960-7558","authenticated-orcid":false,"given":"Taha","family":"Mehany","sequence":"additional","affiliation":[{"name":"Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9718-3434","authenticated-orcid":false,"given":"Hesham E. A.","family":"Abdelfttah","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,1]]},"reference":[{"key":"ref_1","first-page":"429","article-title":"Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens","volume":"2","author":"Shaltout","year":"2018","journal-title":"Nutr. Food Toxicol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1002\/jobm.3620350204","article-title":"Microbiological survey of a South African poultry processing plant","volume":"35","author":"Geornaras","year":"1995","journal-title":"J. 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