EFFECT OF ESSENTIAL OILS OF GARLIC, CLOVE AND CINNAMON ON ESCHERICHIA COLI IN CHICKEN MEAT NUGGETS

A. Jagadeesh Babu; D.Maheswara Reddy; B. Eswara Rao

doi:10.56093/ijvasr.v9i1.154506

Authors

A. Jagadeesh Babu Dept. of Veterinary Public Health College of Veterinary Science, Tirupati - 517 502
D.Maheswara Reddy Dept. of Veterinary Public Health, College of Veterinary Science, Tirupati - 517 502
B. Eswara Rao Dept. of Veterinary Public Health, College of Veterinary Science, Tirupati - 517 502

https://doi.org/10.56093/ijvasr.v9i1.154506

Keywords:

Essential oils of garlic, clove and cinnamon,, chicken meat nuggets, Escherichia coli

Abstract

Chicken meat nuggets were treated with essential oils of g hat essential oils of garlic in treatment groups ( T1 and T2 ) reduced the counts up to day 2 of storage afterwards there was a gradual increase in counts. Coliform count in chicken meat nuggets with essential oils of clove and cinnamon revealed that even though there was a progressive increase in counts up to day 14 of storage they were less in number when compared to the counts on day 0 of storage.

Downloads

Download data is not yet available.

References

Ceylan, E., Kang, D.E., and Fung, D.Y.C. (1998). Reduction of Escherichia coli in ground meat by selected spices. Presented at Annual meeting of Institute of Food Technologists Atlanta.

Charu Gupta, Amar, P., Garg, Ramesh, C., Uniayal, and Kumari, A. (2008). comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food borne microbes. African Journal of Microbiology Research 2: 247-251

Deans, S.G. and Ritchie, G. (1987). Antibacterial properties of plant essential oils International Journal of Food Microbiology 5: 165-180

Draughon, F. A. (2004). Use of botanicals as bio preservatives in foods. Food Technology 58: 20- 28

Fadia Naim, Serge Messier, Linda Saucier and Gabriel pitte. (2004). Post processing In vitro digestion challenges to evaluate survival of Escherichia coli O 157:H7 in fermented dry sausages. Applied Environmental Microbiology 70(11): 6637-6642.

Friedman, M., Henika, P.R. and Mandrell, R.E. (2002). Bactericidal activities of plantessential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli , Listeria monocytogenes and Salmonella enterica. Journal of Food Protection 65: 1545- 1560

Harris, J. C., Cottrell, S.L., Plunmer, S. and Llyod, D. (2001). Antimicrobial properties of Allium sativum (garlic). Applied Microbiology and Biotechnology, 57: 282- 286.

Hoque, M.D., Inatsu, M.L., Juneja, Vijay and Kawamoto, S. (2007). Antimicrobial activity of clove and cinnamon extracts against food borne pathogens and spoilage bacteria and inactivation of Listeria monocytognes in ground chicken meat with their essential oils. Journal of Food Science & Technology. 72: 9-21.

Johnson, M.G. and Vaughn, R.H (1969). Death of Salmonella typhimurium and Eschericia coli in the presence of freshly reconstituted dehydrated garlic and onion. Applied Microbiology, 17(6): 903-905.

Keily Alves De Moura Oliveira., Regina Celia Santos-Mendonca., Lucio Alberto De Miranda Gomide and Maria Cristina Dantas Vanetti (2005) Aqueous garlic extract and microbiogical quality of refrigerated poultry meat. Journal of Food Processing and Preservation, 29(2):98-108.

Kumar, M. and Berwal, J.S. (1998). Sensitivity of food pathogens to garlic ( Allium sativum). Journal of Applied Microbiology, 84(2): 213215.

Leuschner, R.G. K. and Ielsch, V. (2003). Antimicrobial effects of garlic, clove and red hot chilli on Listeria monocytogenes in broth model systems and soft cheese. International Journal of Food Science and Nutrition, 54: 127-133.

Leuschner, R.G.K. and Zamparinijuliette (2002). Efects of spices on growth and survival of Escherichia coli O157:H7 and almonella enteric serovar entiritidis in broth model systems and mayonnaise. Food control, 13(6-7): 399-404

Muhammet Irfan Aksu., Mukerrem Kaya and Fatih, O.Z. (2006). Inhibition of Escherichiacoli O 157 : H7 in cemens with different garlic levels. American Journal of food and Technology, 1(1): 59-65.

Naidu, A. S. (2003) Natural food antimicrobial system. Boca Raton F L, USA: CRA Press.

Naveena., B.M., Muthukumar., M., Sen., A. R., Babji., Y. and Murthy, T. R. K. (2006). Improvement of shelf life of buffalo meat using lactic acid, clove oil and Vitamin C during retail display. Meat Science, 74 (2): 409-415.

Sarma, and Nandini, (2004). Can garlic (Allium sativum) be used as a meat preservative. Transactions of the Kansas Academy of Science. www.accessmylibrary.com

Semaagaoglu., Nursel Dostbil and Suloyman alemdar. (2007). Antimicrobial activity of some spices used in the meat industry. Bull Vet Inst Pulaway, 51: 53-57.

Suree Nanasombat. And Pana Lohasupthawee (2005). Antibacterial activity of crude extracts and essential oils of spices against Salmonella and other enterobacteria. KMITL Science and Technology Journal, 5(3): 527-538.

Unal., R., Fleming., H.P., Mc Feeters., R.F., Thompson., R.L., Breidt F.Jr. and Giesbrecht, F.G. (2001). Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. Journal of Food Protection, 64: 189-194.

Yadav., A.S., Pandey., N.K., Singh, R.P. and Sarma, R.D. (2002a). Effect of garlic extract and cinnamon powder on microbial profile and shelf life of minced chicken meat. Indian Journal of Poultry Science, 37: 198-201.

Yadav., A.S., Pandey., N.K., Singh, R.P. and Sarma, R.D.(2002b). Microbial profile and shelf-life extension of dressed chicken as influenced by garlic extract and cinnamon powder. Indian Journal of Poultry Science, 37: 198-201.