NOVEL THERAPEUTIC, DIAGNOSTIC, AND MANAGEMENT STRATEGIES TO REDUCE ANTIBIOTIC USE IN POULTRY PRODUCTION
Location: Poultry Production and Products Safety Research
Title: Effect of marinating chicken meat with lemon, green tea, and turmeric against foodborne bacterial pathogenss
| Murali, Nanditha - |
| Kumar-Philips, Geetha - |
| Marcy, John - |
| Slavik, Mike - |
Submitted to: International Journal of Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 1, 2012
Publication Date: October 1, 2012
Citation: Murali, N., Kumar-Philips, G.S., Rath, N.C., Marcy, J., Slavik, M. 2012. Effect of marinating chicken meat with lemon, green tea, and turmeric against foodborne bacterial pathogenss. International Journal of Poultry Science. 11(5):326-332.
Interpretive Summary: Chicken breast fillets were marinated with lemon, green tea extracts, and turmeric to find whether they would prevent foodborne bacterial growth in which they succeeded.
Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea, and turmeric against Campylobacter jejuni and Salmonella enteritidis. The prepared plant extracts in phosphate buffered saline were added to chicken breast fillets both singly and in combination and were incubated at 40C. Cell counts were made at regular intervals and the viability percentage was calculated. A combination of green tea, lemon, and turmeric was found to be most effective against C. jejuni and S. enteritidis killing all the bacteria within 12 hours of incubation with 5 log reduction in growth within 1 hr of incubation and proved to be most effective than any other extracts used alone. Further combinations of both lemon and green tea and lemon and turmeric killed all C. jejuni isolates but not S. enteritidis within 24 hrs of incubation. This study showed synergistic effects of lemon green tea and turmeric extracts as bactericidal agents and that combination of plant extracts were more effective than using the extracts singly. In summary, it was found that these extracts were effective on chicken meat and should be able to be used as marinates on other meats as well. Since foodborne bacteria are not entirely eliminated using current treatment techniques plant extracts like lemon, green tea, and turmeric could be used as additional treatment options.