Enhancement of food safety is the major interest by increasing interest in natural preservatives, which has antioxidant, antimicrobial properties and more healthy specially in meat which is highly susceptible to microbial growth, it is which can cause its spoilage and contributes to food borne diseases in human, resulting in serious health problems. The objective of the present study was to, (i)evaluate different uses of (dilland parsley) extracts,(coat, dipped, 1.5% and 3%) when they added to some popular meat productson pH and TBC, (ii)evaluate their inhibitory effect on some food spoilage microorganisms, (TSC, and coliforms) and some food-borne pathogens (Staph. aureus, E. coli, salmonella spp. and Shigella spp.) to ensure meat safety were investigated during storage at 4±1 °C for 14 days. The extracted oils from Dill and parsley added to meat products (minced meat, Burger and Kofta) by different methods, (control sampling, coating, dipping, 1.5% concentrations and 3% concentration). pH measured then different microbial examination. Results declared that with dill were more effective on pH and TBC, TSC, coli form, Staphylococcus areus, Salmonella spp., Shigella spp. while parsley was more effective against E. coli. In conclusion, obtained results recommended usage of dill extract as safe and natural antimicrobial meat additives to prolong shelf life of meat product due to its high antibacterial activity against many meat spoilage microorganisms and meat pathogens. On the other hand, parsley extract showed mild to moderate effect against most meat spoilage and meat pathogens.
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