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Inhibitory effects of natural additives on pathogenic microorganisms growth during storage of commercial chicken

Title
Inhibitory effects of natural additives on pathogenic microorganisms growth during storage of commercial chicken
Authors
Lee M.-S.Kim S.Moon S.Kim Y.
Ewha Authors
김양하
SCOPUS Author ID
김양하scopus
Issue Date
2015
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 47, no. 5, pp. 574 - 578
Keywords
Antibacterial effectChickenNatural additivePathogenic microorganism
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Abstract
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.
DOI
10.9721/KJFST.2015.47.5.574
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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