Inhibitory Effects of Natural Additives on Pathogenic Microorganisms Growth during Storage of Commercial Chicken

Abstract

The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin (20 cm 2 ) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at 4 o C for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.

Effect of ionized calcium on bacteria contamination in chicken carcass under slaughter process

“…They can cause lipid rancidity and change meat quality, leading to lower meat quality and shorter storage period. In addition, they are hygienic hazards (Chae et al 2008;Lee et al 2015).…”