Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination
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| Format: | Artículo científico |
| Sprache: | en |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2013
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| _version_ | 1876466841590693888 |
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| author | TC Lourenço |
| author_facet | TC Lourenço |
| contents | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination TC Lourenço EP Mendonça PC Nalevaiko RT Melo PL Silva DA Rossi Agrociencias Turmeric bacterial growth Escherichia coli Staphylococcus aureus The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa), also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B). In group A, 103-104 E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 104-105 S. aureus (ATCC 9801) cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group) was stored at 4 oC for 48 hours and turmeric at 1% (w/w) was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 104 CFU g-1 and 1.80 x 104 CFU g-1 for S. aureus, and 9.36 x 103 CFU g-1 and 7.25 x 103 CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat. 2013 artículo científico 1516-635X https://www.redalyc.org/articulo.oa?id=179727930002 en http://www.redalyc.org/revista.oa?id=1797 Revista Brasileira de Ciência Avícola application/pdf Fundação APINCO de Ciência e Tecnologia Avícolas Revista Brasileira de Ciência Avícola (Brasil) Num.2 Vol.15 |
| format | Artículo científico |
| id | redalyc_179727930002 |
| institution | Redalyc |
| language | en |
| publishDate | 2013 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| spellingShingle | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination TC Lourenço Agrociencias Turmeric bacterial growth Escherichia coli Staphylococcus aureus Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination TC Lourenço EP Mendonça PC Nalevaiko RT Melo PL Silva DA Rossi Agrociencias Turmeric bacterial growth Escherichia coli Staphylococcus aureus The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa), also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B). In group A, 103-104 E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 104-105 S. aureus (ATCC 9801) cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group) was stored at 4 oC for 48 hours and turmeric at 1% (w/w) was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 104 CFU g-1 and 1.80 x 104 CFU g-1 for S. aureus, and 9.36 x 103 CFU g-1 and 7.25 x 103 CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat. 2013 artículo científico 1516-635X https://www.redalyc.org/articulo.oa?id=179727930002 en http://www.redalyc.org/revista.oa?id=1797 Revista Brasileira de Ciência Avícola application/pdf Fundação APINCO de Ciência e Tecnologia Avícolas Revista Brasileira de Ciência Avícola (Brasil) Num.2 Vol.15 |
| title | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| topic | Agrociencias Turmeric bacterial growth Escherichia coli Staphylococcus aureus |
| url | https://www.redalyc.org/articulo.oa?id=179727930002 |