Efecto del orégano (Origanum Vulgare L.) sobre bacterias Gram negativas en huevos de gallinas Hy Line Brown

The objective of this study was to evaluate the effectiveness of an oregano-based nutraceutical in inhibiting Gram-negative bacteria such as Escherichia coli, Pseudomonas spp., and Salmonella spp. in Hy-Line Brown chicken eggs. The study was conducted during 2024 at the State Technical University of Quevedo, Ecuador. A completely randomized experimental design was used with four treatments (T1, T2, T3, T4), which varied in the concentration of the oregano nutraceutical. The variables evaluated were the presence and concentration of E. coli, Pseudomonas spp., and Salmonella spp. on the eggshell and in the egg contents. Microbiological analyses were performed at 0, 15, 30, and 45-day intervals using selective culture media and standard counting techniques. In the initial sampling (day 0), the oregano treatments (T2, T3, and T4) showed a significant reduction in bacteria compared to the control (T1). At 15 days, T2 and T3 were more effective against Salmonella spp., while T1 showed a high concentration of Pseudomonas spp. At 30 days, T1 and T2 achieved a greater reduction in Salmonella spp.; however, T3 and T4 were less effective against E. coli and Pseudomonas spp. Based on these results, it can be concluded that the oregano-based nutraceutical is a promising natural alternative for improving food safety in eggs by controlling pathogenic bacteria