Application of Cosmos caudatus Kunth. (ulam raja) extract as antibacterial agent in beef and shrimp meats, and its sensory evaluation

Abstract

The use of chemical preservatives in food products to inhibit the growth of microorganisms is widely used nowadays. However, their use has become a concern due to several negative side effects, and when consumers question the safety of the foods they eat. Therefore, the present work was conducted to investigate the potential of plant natural sanitiser from Cosmos caudatus Kunth extract to reduce the natural microflora present in raw beef and shrimp meat samples. The present work aimed to investigate the reduction of natural microflora (B. cereus, E. coli, Pseudomonas spp., S. aureus, and L. monocytogenes) in raw beef and shrimp meat samples following sanitisation with different concentrations of C. caudatus extract (0.05, 0.50, and 5.00%) at different soaking times (5, 10, and 15 min). The sanitised samples were further evaluated with sensory acceptability (colour, odour, texture, and overall acceptability) to determine their acceptance level after treatment. Based on the results, the microflora in beef and shrimp meat samples were reduced significantly (p < 0.05) started from 0.05% at varied soaking times. The decrease in bacterial populations was proportional to the increase in extract concentrations and soaking times. In sensory acceptability, all cooked samples achieved acceptance level by the panellists at 0.05% after 10 min of soaking time. Food samples treated with 0.05% of C. caudatus extract and 10 min of soaking time showed the best combination in terms of bacterial reduction and the level of acceptance by the panellists. Hence, it can be concluded that C. caudatus extract has a high potential as a natural-based food sanitiser that can prevent bacterial contamination while maintaining the sensory acceptability of the foods.

Antimicrobial Activity of Syzygium polyanthum Wight (Walp.) Extract against Foodborne Pathogens in Food: A Potential Antimicrobial Agent for Natural Food Washing Solution

“…Re-using of processing water as sanitizer will make the tap water as another source of crosscontamination [47]. Besides, the microflora in food samples which was immersed in DIW (0.00% extract) found no significant difference even though at different exposure times [18]. The number of bacteria survivals was decreased with the increase of S. polyanthum extract concentrations.…”

“…Chicken meats were cut into a cube size of approximately 10 g each before used for treatment. Since cherry tomato were in various shapes in nature and impossible to cut into a cube shape, there were only weighed with approximately 10 g each for treatment [18].…”

“…Besides that, from the concentration of 100 mg/mL of extract, 4 mL was taken out and dissolved in the separate universal bottles containing 36 mL of deionized water (DIW) which then make the concentration to 50 mg/mL. The next concentrations were 5 mg/mL and 0.5 mg/mL were prepared by taking out 4 mL (0.5 mg/mL concentration) and 4 mL (5 mg/mL concentration) into 36 mL of DIW in two separated universal bottles, as respectively [18]. From these dilution processes, there were three types of solutions with different degrees of concentrations have been prepared (0.5 mg/mL, 5 mg/mL, 10 mg/mL and 50 mg/mL) for the treatment analysis.…”

“…Washing treatment of raw food materials with S. polyanthum extract solution was done according to Yusoff et al [18] with slight modification. A 10 g from each of the raw food samples (chicken meat and cherry tomato) were weighed separately to prevent any cross-contamination of microflora that occurred between the food samples.…”

“…Microbiological analysis was conducted. Results were compared with the set of untreated samples [18].…”