Antibacterial Activity of Spice Extracts against Pseudomonas fluorescens: Application of Clove and Thyme Extracts in Decontamination of Raw Chicken
Article Sidebar
Main Article Content
Abstract
Antimicrobial activity of 6 spice methanolic extracts against Pseudomonas fluorescens using disc diffusion assay and minimum inhibitory concentration (MIC) determination was studied. Extract of clove (Syzygium aromaticum) was the most effective against the growth of P. fluorescens (3.2 mg/ml MIC), followed by the extracts of thyme (Thymus vulgaris), star anise (Illicium verum), galanga (Alpini agalanga), caraway (Ocimum gratissimum) and licorice (Glycyrrhiza glabra). Clove extract also possessed the strongest antioxidant activity (3.63 mmol Fe (II)/ g extract) by ferric reducing antioxidant power method, followed by the extracts of thyme, caraway, galanga, licorice and star anise. Therefore, clove and thyme extracts were selected for further study. Their effect on microbial load and lipid oxidation in raw chicken thighs has investigated. Total viable counts and total Pseudomonas counts on raw chicken thigh surface after dipping in aqueous solution of 1-2% clove extract, 1-2% thyme extract or distilled water were compared. Addition of 2% clove extract in dipping solution was the most effective to reduce the microbial number on the chicken thigh surface and delayed the lipid oxidation in the raw chicken thigh meat. The treatment of naturally contaminated chicken thighs by dipping in aqueous solution of 2% clove extract resulted in immediate reduction of total viable counts and total Pseudomonas counts on the chicken thigh surface by 0.56 and 0.28 log CFU/ 25 cm2, respectively. Moreover, this treatment also resulted in 0.53 log CFU/ 25 cm2 reduction of total Pseudomonas counts on the chicken thigh surface, and delayed lipid oxidation in the raw chicken thigh meat after 7-day refrigerated storage.
Keywords: Chill storage, Psychrotroph, Lipid oxidation, Raw chicken thigh
*Corresponding author: E-mail: snanasombat@gmail.com
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Monahan, F.J., 2000. Oxidation of lipids in muscle foods: fundamental and applied concerns. In: E. Decker, C. Faustman and C.J. Lopez-Bote, eds. Antioxidants in muscle foods: nutritional strategies to improve quality. New York: Wiley, pp. 3-17.
[3] Hamilton, R.J., 1994. The chemistry of rancidity in foods.In: J.C. Allen and R.J. Hamilton, eds.Rancidity in Foods.London: Blackie Academic & Professional, pp. 3-21.
[4] James, C., 2002. New developments in decontaminating raw meat. In: J. Kerry, Jo. Kerry and D. Ledward, eds. Meat processing: improving quality. Cambridge, England: Woodhead Publishing Limited, pp. 259-282.
[5] Capita, R., Alonso-Calleja C., Sierra M., Moreno B. and García-Fernández, M.delC., 2000. Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat. Meat Science, 55, 471-474.
[6] Sakhare, P.Z., Sachindra, N.M., Yashoda, K.P. and Narasimha Rao, D., 1999. Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10, 189-194.
[7] 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, 409-415.
[8] Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Il-Shikc,S., Dong-Suk, C. and Suzuki, T., 2004. Bacterial microflora of carp (Cyprinuscarpio) and its shelf-life extension by essential oil compounds. Food Microbiology, 21, 657-666.
[9] Nanasombat, S., Khanha, K., Phan-im, J., Jitaied, J., Wannasomboon, S., Patradisakorn, S. and Wongsil, A., 2012. Antimicrobial and antioxidant activities of Thai local fruit extracts: application of a selected fruit extract, Phyllanthusemblica Linn. as a natural preservative in raw ground pork during refrigerated storage. The Online Journal of Science and Technology, 2, 1-7.
[10] Collins, C.H., Lyne, P.M. and Grange, J.M., 2001. Collin and Lyne’s microbiology methods. New York: Oxford University Press Inc.
[11] Lado, C., Then, M., Varga, I., Szőke, É. and Szentmihályi, K., 2004. Antioxidant property of volatile oils determined by theferric reducing ability. Verlag der Zeitschriftfür Naturforschung, 59c, 354-358.
[12] Kathirvel, A. and Sujatha, V., 2012. In vitro assessment of antioxidant and antibacterial properties of Terminalia chebula Retz. Leaves.Asian Pacific Journal of Tropical Biomedicine, 2, S788-S795.
[13] Kirk, R. S. and Sawyer, R., 1991. Pearson’s composition and analysis of foods. 9th ed. Essex: Longman Scientific & Technical.
[14] Sethi, S., Dutta, A., Lal Gupta, B. and Gupta, S., 2013. Antimicrobial activity of spices against isolated food borne pathogens. International Journal of Pharmacy and Pharmaceutical Sciences, 5, 260-262.
[15] Krishnan, K.R., Babuskin, S., Babu, P.A.S., Sasikala, M., Sabina, K., Archanan, G., Sivarajan, M. and Sukumar, M., 2014. Antimicrobial and antioxidant effects of spice extract on the shelf life extension of raw chicken meat. International Journal of Food Microbiology, 171, 32-40.
[16] Wojdylo, A., Oszmiański, J. and Czemerys, R., 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105, 940-949.
[17] Li, W., Chen, H., He, Z., Han, C., Liu, S. and Li, Y., 2015. Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions. LWT-Food Science and Technology, 62, 39-47.
[18] Al-Bayati, F.A., 2008. Synergistic antibacterial activity between Thymus vulgaris and Pimpinellaanisum essential oils and methanol extracts. Journal of Ethnopharmacology, 116, 403-406.
[19] El-Nekeety, A.A., Mohamed, S.R., Hathout, A.S., Hassan, N.S., Aly, S.E. and Abdel-Wahhab, M. A., 2011. Antioxidant properties of Thymus vulgaris oil against aflatoxin-induce oxidative stress in male rats. Toxicon, 57, 984-991.
[20] Bagamboula, C.F., Uyttendaele, M. and Debevere, J., 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigellasonnei and S. flexneri. Food Microbiology, 21, 33-42.
[21] Ultee, A., Gorris, L.G. and Smid, E.J., 1998. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. Journal of Applied Microbiology, 85, 211-218.
[22] Vallverdú-Queralt, A., Regueiro, J., Mertínez-Huelamo, M., Alvarenga, J.F.R., Leal, L.N. and Lamuela-Raventos, R.M., 2014. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry, 154, 299-307.