Microbiological quality of locally and imported minced meat at Diyala province and study antibacterial activity of Rosemary extract against some foodborne pathogens

Abstract

Beef can act as a route for illnesses transmitted by food due to insufficient hygiene standards at the slaughter of livestock. Minced meat becomes more vulnerable to deteriorating versus whole slices due to the breakdown of the muscle tissue throughout preparation, the release of moisture, and a greater surface area exposed to microbial growth. Several kinds of bacteria that contribute to the decay of minced meat and meat products populate the outer layers of the flesh and invade its core during all various stages. peoples consume medicinal plants, which play an important role in the alleviation of sickness in individuals. A major challenge with modern antibiotic therapy is drug resistance and its related negative effects. Rosemary extracts are being utilized for their antibacterial properties. Its characteristics owing to its chemical components