Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination
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, 10³-10(4)E. coli (ATCC 2...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2013-06-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000200002&lng=en&tlng=en |
| _version_ | 1819015261125083136 |
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| author | TC Lourenço EP Mendonça PC Nalevaiko RT Melo PL Silva DA Rossi |
| author_facet | TC Lourenço EP Mendonça PC Nalevaiko RT Melo PL Silva DA Rossi |
| author_sort | TC Lourenço |
| collection | DOAJ |
| description | 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, 10³-10(4)E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 10(4)-10(5)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 10(4) CFU g-1 and 1.80 x 10(4) 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. |
| first_indexed | 2024-12-21T02:28:55Z |
| format | Article |
| id | doaj.art-68bc8c4b90cc49bfa3baa29ef8cadd5a |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-21T02:28:55Z |
| publishDate | 2013-06-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-68bc8c4b90cc49bfa3baa29ef8cadd5a2022-12-21T19:18:58ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612013-06-01152798210.1590/S1516-635X2013000200002S1516-635X2013000200002Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contaminationTC LourençoEP Mendonça0PC NalevaikoRT Melo1PL Silva2DA Rossi3Universidade Federal de UberlândiaUniversidade Federal de UberlândiaUniversidade Federal de UberlândiaUniversidade Federal de UberlândiaThe 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, 10³-10(4)E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 10(4)-10(5)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 10(4) CFU g-1 and 1.80 x 10(4) 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000200002&lng=en&tlng=enTurmericbacterial growthEscherichia coliStaphylococcus aureus |
| spellingShingle | TC Lourenço EP Mendonça PC Nalevaiko RT Melo PL Silva DA Rossi Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination Brazilian Journal of Poultry Science Turmeric bacterial growth Escherichia coli Staphylococcus aureus |
| title | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| title_full | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| title_fullStr | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| title_full_unstemmed | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| title_short | Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination |
| title_sort | antimicrobial effect of turmeric curcuma longa on chicken breast meat contamination |
| topic | Turmeric bacterial growth Escherichia coli Staphylococcus aureus |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000200002&lng=en&tlng=en |
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