Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus)

Abstract Olive ( Olea europaea L.) leaves are rich in phenolic substances, which exert important antioxidant and antibacterial effects. In this study, the effect of olive leaves extract (OLE) on the microbial load of raw peeled undeveined (PUD) shrimp ( Penaeus semisulcatus ) was evaluated. Alcoholic OLE extracts were prepared at 0.5%, 1% and 2% (w/v) concentrations. Raw PUD shrimp samples were immersed in the treatment solutions for 3 h at 4 °C and samples were taken for determination of total viable count (TVC) and total coliforms count (TCC). OLE at concentration of 1% (w/v) significantly ( p