TY - JOUR
T1 - Inhibitory effects of natural additives on pathogenic microorganisms growth during storage of commercial chicken
AU - Lee, Mak Soon
AU - Kim, Seunghae
AU - Moon, Sohee
AU - Kim, Yangha
PY - 2015/10
Y1 - 2015/10
N2 - 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 cm2) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at 4°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.
AB - 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 cm2) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at 4°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.
KW - Antibacterial effect
KW - Chicken
KW - Natural additive
KW - Pathogenic microorganism
UR - http://www.scopus.com/inward/record.url?scp=84950302834&partnerID=8YFLogxK
U2 - 10.9721/KJFST.2015.47.5.574
DO - 10.9721/KJFST.2015.47.5.574
M3 - Article
AN - SCOPUS:84950302834
SN - 0367-6293
VL - 47
SP - 574
EP - 578
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 5
ER -