The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review

GÜRBÜZ M., OMURTAG KORKMAZ B. İ.

FOOD CHEMISTRY, cilt.394, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 394
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2022.133519
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Campylobacter jejuni, Poultry, Eugenol, Clove oil, Antimicrobial agent, CLOVE ESSENTIAL OIL, LISTERIA-MONOCYTOGENES, ANTIMICROBIAL ACTIVITY, ESCHERICHIA-COLI, FOOD, SALMONELLA, CINNAMALDEHYDE, VIRULENCE, EXTRACTION, THYMOL
  • Marmara Üniversitesi Adresli: Evet

Özet

Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.