Antimicrobial Effect Induced by Fresh Ginger Root Extracts in Broilers

Ofongo, R. T. S.; Ohimain, Elijah I.

doi:10.9734/bbj/2015/18600

Cited by 6 publications

(6 citation statements)

References 11 publications

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“…indicates contamination with human or animal faeces during processing. Similar rod-shaped bacteria were isolated by [15,20,21]. The spices used to boost the nutritional and sensory qualities of kunu and zobo drinks such as ginger, garlic etc.…”

Section: Discussionmentioning

confidence: 87%

“…These spices are also known to improve the pH level to slightly alkaline which may be hostile to some bacteria especially with the garlic and ginger combined as spices [22]. The spices apart from improving the nutritional properties of kunu or zobo, have been shown to possess antimicrobial properties [20,21,23]. Zobo drink has high phenolic and flavonoids, mainly polyphenol which has been identified to possess antimicrobial activities [24].…”

Section: Discussionmentioning

confidence: 99%

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Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks in Bayelsa

Enoch¹

2021

AABSc

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Background: Kunu and zobo are non-alcoholic drinks made from grains and calyx of hibiscus. This study aimed to isolate, identify potentially pathogenic bacteria strains and determine the enterotoxin production abilities of some bacteria strains. Methods: A cross-sectional sampling of 150 bottles each of kunu and zobo respectively. The beverages were serially diluted, cultured on appropriate media and incubated at 37°C for 18-24 hrs and examined for growth. Isolates were identified and enterotoxin production was determined. Results: The percentage occurrences rods isolated from kunu were E. coli 150 (27.8%) and Bacillus sp. were 150 (27.8%), while isolates from zobo were Salmonella sp. 90 (18.6%). and Bacillus sp. were 150(31.3%). The percentage of cocci isolated from kunu were S. aureus 150(27.8%) and S. aureus from zobo were 120(25.0%); coagulase-negative Staphylococci sp. were 120(25.0%) from zobo respectively. Streptococci sp isolated from kunu were 90(16.7%). The percentage of enterotoxins producing E. coli isolated from kunu was 19(12.7%), while the percentage of enterotoxins producing S. aureus from kunu was 25(16.7%) and 18(15.0%) from zobo respectively. The counts of bacteria in refrigerated kunu was 7.5 x 105 to 8.7 x 105 CFU/ ml and 7.5 x 105 to 1.3 x 106 CFU/ml at ambient temperature while in zobo refrigerated the count was 1.1 x 103 to 1.6 x 103 CFU/ml and 1.1 x 103 to 2.5 x 103 CFU/ml at ambient temperature. Conclusion: The study identified some enterotoxin-producing E. coli and S. aureus from the beverages.

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks in Bayelsa

Enoch¹

2021

AABSc

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“…Other phytogenic additives that may reduce Salmonella are quercetin (Soleimani, Zulkifli, Hair‐Bejo, Omar, et al., 2012; Wang et al., 2018), ginger root extract (Ofongo‐Abule & Ohimain, 2015), sanguinarine (Pickler et al., 2013), oridonin (Wu et al., 2018), curcumin (Hernandez‐Patlan et al., 2018; Hernandez‐Patlan, Solis‐Cruz, Pontin, et al., 2019), tetramethylpyrazine (Liu, Lin, et al., 2019; Liu, Wang, et al., 2018), pine bark extract (Park, 2011), Achyranthes japonica extract (Park & Kim, 2020), turmeric (Nascimento et al., 2019), pomegranate byproducts (Ahmed & Yang, 2017), mushroom extract (Willis et al., 2009), and black cumin seeds (Islam et al., 2016; Kumar et al., 2017). Some other phytogenic additives that may reduce Campylobacter are terpenoid compounds (Kurekci et al., 2014), β‐resorcylic acid (Wagle, Upadhyay, et al., 2017), Galla rhois and Cinnamomum cassia extracts (Cho et al., 2016), propyl propane thiosulfonate (Peinado et al., 2012), seaweed extract (Sweeney et al., 2016), and olive mill wastewater extract (Branciari et al., 2016).…”

Section: Primary Productionmentioning

confidence: 99%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.

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“…By-product 2 [191,192] 0 0 Active ingredient 5 [193][194][195][196][197] 0 1 [198] Extract 3 [135,147,195] 2 [199,200] 0 Excential Alliin Plus[135] Combination treatments 5 [133,135,[147][148][149] 1 [150] 0 Biotronic® Top3 [135], Power Protexion [135], Anta®Phyt [135] Feed and water additives containing phenolic compounds were seen to reduce Salmonella [164,166,167,181,183,184] or Campylobacter [193,196,197,199] in numerous studies. Other phytogenic additives that may reduce Salmonella are quercetin [169,201], ginger root extract [185], sanguinarine [173], oridonin [170], curcumin [165,186], tetramethylpyrazine [202,203], pine bark extract [177], Achyranthes japonica extract [178], turmeric [162], pomegranate by-products …”

Section: Feed Water Oral Commercial Productsmentioning

confidence: 99%

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Stewart¹,

Pavic²

2022

Preprint

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain, however in the past decade there hasn’t been a review on the through production chain, farm to fork, production of poultry. This review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial anti-enteropathogen products and interventions are advised to perform an internal validation and fit for purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on non-chemical application within the processing plant and how synergistic through chain intervention may contribute to reducing the overall carcass burden of enteropathogen, coupled with increased consumer education on safe handling and cooking of poultry.

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Antimicrobial Effect Induced by Fresh Ginger Root Extracts in Broilers

Cited by 6 publications

References 11 publications

Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks in Bayelsa

Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks in Bayelsa

Advances in enteropathogen control throughout the meat chicken production chain

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

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