Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination

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dc.creatorTC Lourenço
dc.creatorEP Mendonça
dc.creatorPC Nalevaiko
dc.creatorRT Melo
dc.creatorPL Silva
dc.creatorDA Rossi
dc.date2013
dc.date.accessioned2026-07-07T03:25:01Z
dc.descriptionThe aim of this study was to evaluate the efficacy of turmeric (Curcuma longa), also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B). In group A, 103-104 E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 104-105 S. aureus (ATCC 9801) cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group) was stored at 4 oC for 48 hours and turmeric at 1% (w/w) was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were enumerated in all samples. Mean bacterial counts determined for the control samples and for the samples with turmeric addition after 48h of storage were 1.83 x 104 CFU g-1 and 1.80 x 104 CFU g-1 for S. aureus, and 9.36 x 103 CFU g-1 and 7.25 x 103 CFU g-1 for E. coli, respectively. The results showed that there was no significant reduction in bacterial counts with the addition of 1% turmeric to chicken breast meat.
dc.formatapplication/pdf
dc.identifier1516-635X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179727930002
dc.identifier.urihttp://hdl.handle.net/123456789/433416
dc.languageen
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas
dc.relationhttp://www.redalyc.org/revista.oa?id=1797
dc.rightsRevista Brasileira de Ciência Avícola
dc.sourceRevista Brasileira de Ciência Avícola (Brasil) Num.2 Vol.15
dc.subjectAgrociencias
dc.titleAntimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination
dc.typeartículo científico

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