Antibacterial activity of garlic and cloves on Salmonella typhimurium and Staphylococcus aureus in chilled chicken
1995
Teeraporn Kongbangkerd
Antibacterial effect of garlic and cloves on S. typhimurium and S. aureus was investigated. Their activities depended on concentrations and the number of microorganisms. The garlic powder and clove oil produced in the laboratory gave the greatest activity at the concentration of 3 percent or more and 0.1 percent, respectively. Garlic powder at the concentration 12 percent destroyed all S. typhimurium at the level of 10*[3) and 10*[5) CFU/ml within 8 and 20 hr, respectively but reduced S. aureus at the same levels, 58.19 percent and 57.88 percent after 20 hrs. At the both levels of S. typhimurium and S. aureus were destroyed by 0.4 percent clove oil within 9 and 12 min, respectively. The mixing of 3 percent garlic powder and 0.1 percent clove oil had more effect than using the single spice. Using 3 percent garlic powder, 0.1 percent clove oil and the two combined showed the inhibition of both microorganisms in chilled chicken. Those three kinds of spices gave the antibacterial effect less than that used in broth and they did not decrease the microorganism but only slowed down their growths. Testing panels with fried chicken that used the spices at the level that gave the antibacterial effect was investigated. The result showed that the panels accepted the 3 percent garlic powder in fried chicken best. The 0.1 percent clove oil in fried chicken came next. They did not accept the mixed spices in fried chicken. Preserving chilled chicken at 7-10 deg C, having the initial load 2.4*10*[6) CFU/g with these 3 ingredients (3 percent garlic powder, 0.1 percent clove oil and the two combined) extended their shelflife to 2, 3 and 3 days, respectively.
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