Authors : S. Sudarshan, Nadeem Fairoze, S. Wilfred Ruban, Shekar R. Badhe and B.V. Raghunath
Abstract: A study was conducted to evaluate efficiency of aqueous extract and essential oils of ginger and garlic as decontaminating agent in chicken meat was carried out. Two concentrations of Aqueous Extract-AE (100 and 75%) and three concentrations of Essential oil-EO (1:150, 1:250 and 1:500) of ginger and garlic were for the study. Results revealed that Aqueous extract of ginger at 100 and 75% concentration did not have any effect in terms of viable log reduction with respect to the bacterial pathogens whereas essential oil of ginger at 1:150 and 1:250 concentrations brought about a significant decrease in bacterial count compared to 1:500. Based on the results it was observed that 1:150 concentration of EO of ginger was best among the different treatments used. A highly significant (p<0.01) reduction in bacterial counts by one log with respect to TVC, Staphylococcal counts, E. coli and Salmonella was observed following dipping of chicken meat in AE of garlic at 100% concentration. The efficiency of decontamination ability of AE of garlic was found better compared to EO. The order of various concentrations in causing bacterial reduction was 100% followed by 75% AE, 1:150, 1:250 and 1:500 concentration of EO. Aqueous extract of garlic was found to be better in decreasing the microbial load compared to other treatments.
S. Sudarshan, Nadeem Fairoze, S. Wilfred Ruban, Shekar R. Badhe and B.V. Raghunath, 2010. Effect of Aqueous Extract and Essential Oils of Ginger and Garlic as Decontaminat in Chicken Meat. Research Journal of Poultry Sciences, 3: 58-61.