Ginger Extract as an Antimicrobial Agent: A Case Study in Chicken Meat†

Authors

  • Sudharshan. S. Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore - 560 024
  • Fairoze. M.N. Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore - 560 024
  • Prabha. R. Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore - 560 024
  • Rathnamma. D. Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore - 560 024
  • Renuka Prasad. C. Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore - 560 024

Keywords:

Ginger, antimicrobial effect, chicken meat, food borne pathogens

Abstract

The extracts of many spices and herbs have become popular in food industry in the recent years for their antimicrobial and antioxidant properties. Ginger (Zingiber officinale roscae) of family Zingiberaceae is a commonly used spice in India. This study was conducted to examine the antimicrobial efficacy of ginger on few meat borne pathogens in fresh chicken. Staphylococcus aureus was most sensitive to ginger oil extract followed by Salmonella typhimurium, Escherichia coli O157, Bacillus cereus, Bacillus subtilis and Klebsiella pneumoniae. Aqueous extract of ginger had no effect on bacterial counts whereas oil extract of ginger decreased bacterial counts significantly (P<0.01). 

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Published

2011-07-20

Issue

Vol. 7 No. 1 (2011): Journal Of Meat Science, (Jun) 2011

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

S., S., M.N., F., R., P., D., R., & C., R.P. (2011). Ginger Extract as an Antimicrobial Agent: A Case Study in Chicken Meat† . Journal of Meat Science, 7(1), 37–41. Retrieved from https://acspublisher.com/journals/index.php/jms/article/view/1783