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Current IssueEditorial BoardOnline First ArticlesArchive

volume 46 issue 4 (december 2012) : 371-375

ANTIBACTERIAL EFFICACY OF CLOVE POWDER OF CHICKEN LEGS SPIKED WITH PATHOGENIC REFERENCE STRAINS UNDER REFRIGERATION TEMPERATURE (8±2OC)

S
Shekhar R. Badhe*
M
Md. Nadeem Fairoze
1Department of Livestock Products Technology, Mumbai Veterinary College, Mumbai-400 012, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Badhe* R. Shekhar, Fairoze Nadeem Md. (2025). ANTIBACTERIAL EFFICACY OF CLOVE POWDER OF CHICKEN LEGS SPIKED WITH PATHOGENIC REFERENCE STRAINS UNDER REFRIGERATION TEMPERATURE (8±2OC). Indian Journal of Animal Research. 46(4): 371-375. doi: .

ABSTRACT

The extracts of many spices and herbs have become popular in recent years for their antimicrobial and antioxidant properties. Cloves (Eugeniacaryophylata Thunb) of family Myrtaceae is a commonly used spice in India. A study on antimicrobial efficiency of clove powder on food borne pathogens viz., standard culture of Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Bacillus cereus  was carried out in this research work at refrigerated temperature (8±2OC) of interval 0, 3, 6, 12, 24, 48 hrs.whole chicken legs were marinating with 1 and 2 per cent clove powder. The present study showed that use of 2% level of clove powder was more effective against S. aureus followed by E.coli and Salmonella typhimurium under refrigeration (8±2OC) and significant reduction of bacterial counts was observed at 24 hr under refrigeration (8±2OC).

REFERENCES

  1. Aktug, S. E. and Karapinar. M. (1986). Sensitivity of some common food poisoning bacteria to thyme, mint, and bay leaves. Int. J. Food Micro 3: 349-354.
  2. Bin Jasass, F.M. (2007). Effectiveness of trisodium phosphate, lactic acid and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African J. Microbiol Res. 2: 50-55.
  3. Brull, S. and Coote, P. (1999). Preservative agents in foods: mode of action and microbial resistant mechanisms. Int. J. Food Microbiol. 50: 1-17.
  4. Buchart, L.R., (2001). Antimicrobial properties of spices and their essential oils. In: Natural Antimicrobial Systems and Food Preservation (Dillon, Y.M. and Board, R.G. (Ed), CAB International, Oxon, 1994), pp. 167-79.
  5. Carlos, A. M. and Mark, A. (1998). Inhibition of selected microorganisms in marinated chicken by olmento leaf oil and clove oleoresin. J. Applied Poult. Res. 8: 00-109.
  6. Cutler, H. G., (1995). Natural flavour compounds as potential antimicrobials, insecticides, and medicinals, Agro Food Industries Hi-Tech., 6: 19-23.
  7. Indu, M.N., Hatha, A.A.M., Abirosh, C., Hasha, U. and Vivekanandan, G. (2006). Antimicrobial efficiency of some south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonashydrophila. Brazilian J. Microbiol. 37: 153-158.
  8. Leuschner, R.G.K. and Zamparini, J. (2002). Effect of spices on growth and survival of Escherichia coli 0157 and Salmonella enterica serovar enteritidis in broth model system and mayonnaise. Food Control. 13: 399-404.
  9. Nakaani nabuji , (1994). Anti-oxident and antimicrobial constituents fherbsand spices. Herbs and Edible fungi. Elsevier Science, B.V, 251-71.
  10. Naveena, B.M. Muthukumar, M., Sen, A.R. Babji, Y. and Murthy T.R. (2006). Improvement of shelf life of buffalo meat using lactic acid, clove oil and vitamin c during retail display. Meat Sci. 74 : 409-415.
  11. Saumya, D., Mihir, N.V. and Daren, C., (2006). Evaluation of antixydent effect and sensory attributes of Chinese –spice ingredients in cooked ground beef. . Food Sci. 71 : 12-17.
  12. Sema Agaloghu, Dostbil and Alemdar, S. (2006). Antimicrobial activity of some spices used in meat industry. Bull Vet Inst Pulway. 51: 53-57.
  13. Singh,I. (2007). Evaluation of antimicrobial effect of spices extracts against Salmonella Typhimurium and shelf life extension of chicken patties Thesis submitted to Deemed University, IVRI, Izatnagar, India.
  14. Smid, E.J. and Gorris, G.M. (1999). Natural antimicrobials for food preservation. In: Handbook of Food Preservation. MS Rahman, Ed N.Y Marceldekker. pp.285-08.
  15. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, Ist Ed. Ch.12 and 13. East-West Press, New-Delhi.
  16. Yadav, M. M., Tale, S., Sharda, R., Sharma, V., Tiwari, S. and Garg, U.K. (2006). Bacteriological quality of sheep meat in Mhow town of India. International J. Food Sci.Technol. 41: 1234-1238. 
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Indian Journal of Animal Research
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    volume 46 issue 4 (december 2012) : 371-375

    ANTIBACTERIAL EFFICACY OF CLOVE POWDER OF CHICKEN LEGS SPIKED WITH PATHOGENIC REFERENCE STRAINS UNDER REFRIGERATION TEMPERATURE (8±2OC)

    S
    Shekhar R. Badhe*
    M
    Md. Nadeem Fairoze
    1Department of Livestock Products Technology, Mumbai Veterinary College, Mumbai-400 012, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Badhe* R. Shekhar, Fairoze Nadeem Md. (2025). ANTIBACTERIAL EFFICACY OF CLOVE POWDER OF CHICKEN LEGS SPIKED WITH PATHOGENIC REFERENCE STRAINS UNDER REFRIGERATION TEMPERATURE (8±2OC). Indian Journal of Animal Research. 46(4): 371-375. doi: .

    ABSTRACT

    The extracts of many spices and herbs have become popular in recent years for their antimicrobial and antioxidant properties. Cloves (Eugeniacaryophylata Thunb) of family Myrtaceae is a commonly used spice in India. A study on antimicrobial efficiency of clove powder on food borne pathogens viz., standard culture of Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Bacillus cereus  was carried out in this research work at refrigerated temperature (8±2OC) of interval 0, 3, 6, 12, 24, 48 hrs.whole chicken legs were marinating with 1 and 2 per cent clove powder. The present study showed that use of 2% level of clove powder was more effective against S. aureus followed by E.coli and Salmonella typhimurium under refrigeration (8±2OC) and significant reduction of bacterial counts was observed at 24 hr under refrigeration (8±2OC).

    REFERENCES

    1. Aktug, S. E. and Karapinar. M. (1986). Sensitivity of some common food poisoning bacteria to thyme, mint, and bay leaves. Int. J. Food Micro 3: 349-354.
    2. Bin Jasass, F.M. (2007). Effectiveness of trisodium phosphate, lactic acid and acetic acid in reduction of E. coli and microbial load on chicken surfaces. African J. Microbiol Res. 2: 50-55.
    3. Brull, S. and Coote, P. (1999). Preservative agents in foods: mode of action and microbial resistant mechanisms. Int. J. Food Microbiol. 50: 1-17.
    4. Buchart, L.R., (2001). Antimicrobial properties of spices and their essential oils. In: Natural Antimicrobial Systems and Food Preservation (Dillon, Y.M. and Board, R.G. (Ed), CAB International, Oxon, 1994), pp. 167-79.
    5. Carlos, A. M. and Mark, A. (1998). Inhibition of selected microorganisms in marinated chicken by olmento leaf oil and clove oleoresin. J. Applied Poult. Res. 8: 00-109.
    6. Cutler, H. G., (1995). Natural flavour compounds as potential antimicrobials, insecticides, and medicinals, Agro Food Industries Hi-Tech., 6: 19-23.
    7. Indu, M.N., Hatha, A.A.M., Abirosh, C., Hasha, U. and Vivekanandan, G. (2006). Antimicrobial efficiency of some south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonashydrophila. Brazilian J. Microbiol. 37: 153-158.
    8. Leuschner, R.G.K. and Zamparini, J. (2002). Effect of spices on growth and survival of Escherichia coli 0157 and Salmonella enterica serovar enteritidis in broth model system and mayonnaise. Food Control. 13: 399-404.
    9. Nakaani nabuji , (1994). Anti-oxident and antimicrobial constituents fherbsand spices. Herbs and Edible fungi. Elsevier Science, B.V, 251-71.
    10. Naveena, B.M. Muthukumar, M., Sen, A.R. Babji, Y. and Murthy T.R. (2006). Improvement of shelf life of buffalo meat using lactic acid, clove oil and vitamin c during retail display. Meat Sci. 74 : 409-415.
    11. Saumya, D., Mihir, N.V. and Daren, C., (2006). Evaluation of antixydent effect and sensory attributes of Chinese –spice ingredients in cooked ground beef. . Food Sci. 71 : 12-17.
    12. Sema Agaloghu, Dostbil and Alemdar, S. (2006). Antimicrobial activity of some spices used in meat industry. Bull Vet Inst Pulway. 51: 53-57.
    13. Singh,I. (2007). Evaluation of antimicrobial effect of spices extracts against Salmonella Typhimurium and shelf life extension of chicken patties Thesis submitted to Deemed University, IVRI, Izatnagar, India.
    14. Smid, E.J. and Gorris, G.M. (1999). Natural antimicrobials for food preservation. In: Handbook of Food Preservation. MS Rahman, Ed N.Y Marceldekker. pp.285-08.
    15. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, Ist Ed. Ch.12 and 13. East-West Press, New-Delhi.
    16. Yadav, M. M., Tale, S., Sharda, R., Sharma, V., Tiwari, S. and Garg, U.K. (2006). Bacteriological quality of sheep meat in Mhow town of India. International J. Food Sci.Technol. 41: 1234-1238. 
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