Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread

The study was intended to compare the suitability of incorporation of some essential oils and their blends as natural antimicrobials in hurdle treated chicken meat spread with assent to their organoleptic acceptability. In consideration to MIC of Oregano, cassia cinnamon, thyme, clove and holy basil essential oils (EOs) against Staphylococcus aureus and E coli, 0.125, 0.20 and 0.2l % levels were incorporated in chicken meat spread.