This study evaluates the impact of dipping chicken legs in 0.4% Mentha spicata and Rosmarinus officinalis essential oil (EO) emulsions, warmed to the same temperature and for the same duration as the soft scalding process (53 ± 1 °C for 3 min), on the EO’s antimicrobial activity against spoilage bacteria to extend its shelf life. Samples were stored at 4 ± 1 °C under air packaging (AP) and vacuum packaging (VP).
Microbial analysis of Enterobacteriaceae, lactic acid bacteria (LAB), Pseudomonas spp., psychrotrophic bacteria, and H S2-producing bacteria, pH determination, and sensory evaluations of raw and cooked chicken legs were performed on days 0, 3, 6, 9, 12, and 16 for samples stored under AP and continued on days 20, 24, and 28 for samples stored under VP.
Gas chromatography-mass spectrometry (GC-MS) analysis revealed that carvone 25.36% and eucalyptol 52.09% were the main components in M. spicata and R. officinalis EO, respectively. Warming the EO emulsions increased their antibacterial effect. In addition, vacuum packaging and dipping chicken legs in a warmed emulsion of R. officinalis or M. spicata EO extended the shelf life by 15 and 19 days, respectively. However, under air, dipping chicken legs in both warmed EO emulsions extended the shelf life by 10 days. Furthermore, the sensory shelf lives of raw and cooked chicken legs under air and vacuum generally matched those determined by microbial analysis. M. spicata EO performed better under all conditions.
The use of warmed EO emulsions is considered an inexpensive and effective method of preserving raw and cooked chicken meat. However, the most effective combination for extending the shelf life of chicken legs is warmed M. spicata EO emulsion and vacuum packaging.
Food safety practices cannot be overstated since these practices directly impact public health by preventing food-borne illnesses. Despite global advancements, gaps persist in local food safety practices, particularly in under-resourced regions where knowledge, training, and infrastructure may be limited. This study aimed to assess food safety practices and determinant factors among food handlers in food establishments in Bako town in 2023.
A facility-based cross-sectional study was conducted from August 19 to September 16, 2023, involving 325 randomly selected food handlers who participated in face-to-face interviews using pre-tested structured questionnaires and observational checklists. The collected data were coded and entered into Epi Data version 3.1, then exported to SPSS version 25 for further analysis.
A total of 319 food handlers participated, yielding a response rate of 98.2%. The findings indicated that only 30.4% of food handlers demonstrated good food handling practices. Key factors associated with improved practices included a strong knowledge of food safety, prior training in food safety protocols, and a positive attitude toward food safety.
This study highlights the critical need to enhance the knowledge of food handlers by providing on food handling protocols and fostering positive attitudes among food handlers toward food safety practices. Recommendations include implementing targeted interventions within food safety practices by focusing on education, training, and attitude development via collaboration with local authorities and different stakeholders in the town.