Antibacterial activity of clove (Syzigium aromaticum l.) essential oil and gamma irradiation against some food-borne pathogens in minced chicken meat
Joint Authors
Abd Al-Dayim, Muhammad Hasan
Ali, H. G. M.
Gibriel, A. Y.
Source
Arab Journal of Nuclear Sciences and Applications
Issue
Vol. 50, Issue 1 (31 Jan. 2017), pp.179-193, 15 p.
Publisher
The Egyptian Society of Nuclear Science and Applications
Publication Date
2017-01-31
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Topics
Abstract EN
Antibacterial activity of clove essential oil (Syzigium aromaticum L.) against five strains of pathogenic bacteria namely, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus was investigated in vitro.
The essential oil of clove exhibited antibacterial activity against tested microorganisms.
Comparatively, 25, 50 and 100 ml/l concentrations of clove essential oil were of less inhibitory effect than 200, 300 and 500 ml/l concentrations.
However, S.
aureus showed less sensitivity towards clove essential oil inhibition; however Salmonella typhimurium was strongly inhibited by clove essential oil.
Then, the effect of clove essential oil at two concentrations (3 and 5% v/w) and combined treatments between gamma irradiation at doses of 1, 2, 3, 4, 5 and 6 kGy and clove essential oil at concentrations as formerly on inactivation of Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus inoculated into chicken minced meat was investigated.
Addition of clove essential oil to samples of chicken minced meat inoculated with three pathogens reduced the counts of these pathogens, proportionally with increasing concentration.
The irradiated samples at doses of 3, 4, 5 and 6 kGy and that irradiated at doses 2, 3, 4, 5 and 6 kGy of chicken minced and containing 3 and 5% completely inactivation of inoculated pathogens and not detected during cold storage at 4±1°C for 7 days.
Accordingly, clove essential oil can be used as natural antimicrobial additive or in combination treatments with gamma irradiation for incorporation in various food products.
Also, there is a possibility of using low doses gamma irradiation and low concentrations clove essential oil for treatment of meat products in order to this to reduce the economic cost of products and improving hygienic quality and extend its shelf-life.
Therefore clove essential oil could be used as preservative ingredients in the food and/or pharmaceutical industries field.
American Psychological Association (APA)
Gibriel, A. Y.& Abd Al-Dayim, Muhammad Hasan& Ali, H. G. M.. 2017. Antibacterial activity of clove (Syzigium aromaticum l.) essential oil and gamma irradiation against some food-borne pathogens in minced chicken meat. Arab Journal of Nuclear Sciences and Applications،Vol. 50, no. 1, pp.179-193.
https://search.emarefa.net/detail/BIM-761028
Modern Language Association (MLA)
Gibriel, A. Y.…[et al.]. Antibacterial activity of clove (Syzigium aromaticum l.) essential oil and gamma irradiation against some food-borne pathogens in minced chicken meat. Arab Journal of Nuclear Sciences and Applications Vol. 50, no. 1 (Jan. 2017), pp.179-193.
https://search.emarefa.net/detail/BIM-761028
American Medical Association (AMA)
Gibriel, A. Y.& Abd Al-Dayim, Muhammad Hasan& Ali, H. G. M.. Antibacterial activity of clove (Syzigium aromaticum l.) essential oil and gamma irradiation against some food-borne pathogens in minced chicken meat. Arab Journal of Nuclear Sciences and Applications. 2017. Vol. 50, no. 1, pp.179-193.
https://search.emarefa.net/detail/BIM-761028
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 190-193
Record ID
BIM-761028