Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products.

, , and are three types of algae that are assumed to be used as antibacterial agents. Our study's goal was to look into algal extracts' potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that showed the highest antibacterial activity towards , , , , spp., and . extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC of ascorbic acid was found to be 25.09 μg/mL, while exhibited an IC value of 267.49 μg/mL, 305.01 μg/mL, and 325.23 μg/mL. In this study, extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. was found to be the most susceptible to the extract, while was the least. In addition, was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that in meat products proved to be a satisfactory product.