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September 18, 2025Egyptian Journal of Veterinary ScienceOpen Access

Inhibitory Effects of Propolis, Bee Pollen, and Beeswax against Staphylococcus aureus in Ground Beef

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Authors

RLRadwa A. LelaHGHanan GhanayemAEA.A. El-Banna

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Overview

Analysis shows propolis and bee product combinations reduce Staphylococcus aureus in ground beef, suggesting effective natural preservatives.

Key Points

  • Propolis and a blend of bee products significantly reduced Staphylococcus aureus counts, showing potent antibacterial efficacy.
  • The most effective natural preservation involved propolis, achieving complete suppression of bacteria growth by day 7.
  • Physicochemical evaluations confirmed enhanced quality in treated meat, while untreated controls deteriorated within 5 days.
  • Electron microscopy revealed significant cell damage in Staphylococcus aureus, indicating effective antibacterial action of bee products.

Cite This Study

Lela et al. (2025) studied this question.

synapsesocial.com/papers/68d434e3713b0b5dfea743b1https://doi.org/10.21608/ejvs.2025.400899.2950
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