Efficacy of Volatile Oils against Salmonella Isolated from Gizzard in Poultry

Abstract

Salmonella infection in poultry is one of the most important bacterial diseases which cause heavy economic loss through reduced production and mortality. Transmission of Salmonella is by direct contact with contaminated food of animal origins such as chicken meat and eggs. This study was conducted from April 2018 to May 2018 at store Ali Mohsen in Sana'a city, Yemen. A total of 60 samples of poultry gizzard were collected using a sterile sharp from store Ali Mohsen it was of Amran (20) samples, Thamar (10) samples, Hiziaz (20) samples, Al-hudaidah (10) samples and put it in sterile bottles. Salmonella were isolated from 40 (67%) gizzard samples while 20 (33%) gizzard samples were Negative. Positive samples were 14 (35%) from Amran, Hiziaz 12 (30%), Thamar 10 (25%) and 4 (10%) samples were positive from Alhudaidah. Volatile oils of Origanum majorana, Nepeta delflersina, and Mentha x piperita had antibacterial activities against Salmonella sp while isolated strains of Salmonella sp were resistant against volatile oils such as Coriandrum sativum, Elettaria cardamomum, Trachys permum and Artemi judaica sia. The volatile oil obtained from N. deflersiana contains sixteen identified and three unidentified constituents. The major constituents were 4a alpha, 7 alpha, 7a alpha-Nepetalactone (77.7%). The main chemical constituent in the volatile oil obtained from O. majorana was Terpinen-4-ol (35.2%). The main constituent of Mentha x piperita volatile oil was Limonene (7.9%). N. deflersiana, O.majorana, and M. x piperita volatile oils showed an inhibition zone against the growth of Salmonella isolates at 30µl.