NATURAL ANTIMICROBIAL IMPACT OF SAGE PLANT ON MICROBIOLOGICAL SAFETY OF BEEF IN KORÇA, ALBANIA

Beef is a very necessary food product for our food diet. It contains: water, proteins, fats, minerals, and small amounts of carbohydrates, amino acids, as well as vitamins. Microorganisms in meat multiply very quickly causing such changes that make meat dangerous to the consumer. The sage plant (genus Salvia) in meat has a wide use in the kitchen. Sage extracts and essential oils have antioxidant, antifungal and antiseptic action. Studies have shown that: sage phenolic acids are potent against Staphylococcus aureus. Sage essential oil is effective against Escherichia coli and Salmonella spp., Filamentous fungi and yeasts such as: Candida albicans. Therefore, the study consists of general microbiological control of fresh beef in two anatomical parts (neck, shoulders): before treatment with sage antimicrobial agent (genus Salvia) and after treatment with sage antimicrobial agent (genus Salvia). Samples were taken in sterile conditions from refrigerated meat shops in the Korça area. Analyzed samples of fresh beef (neck and shoulders) before and after treatment with sage show a reduction in overall microflora. Experimental measurements showed that the largest number of microorganisms (cfu/gr) were counted in the neck and less in the shoulder.