The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model

Gürbüz M., Ercan A., OMURTAG KORKMAZ B. İ.

Journal of Food Safety, cilt.44, sa.1, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 1
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/jfs.13104
  • Dergi Adı: Journal of Food Safety
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: antimicrobial activity of eugenol, C. jejuni, Campylobacter jejuni, chicken meat, essential oil
  • Marmara Üniversitesi Adresli: Evet

Özet

Campylobacter jejuni is the predominant bacterial cause of gastroenteritis, the main cause of foodborne deaths. Currently, Campylobacter is a common foodborne pathogen found in poultry; thus, there is a need for the development of novel intervention strategies. The aim of the study was to examine the effect of eugenol on C. jejuni load in an experimental chicken meat model. We observed that eugenol was effective in reducing C. jejuni load for 7 days of storage. Eugenol treatment at all concentrations (1.28, 5.12, and 10.24 mg mL−1) decreased Campylobacter load more significantly in the reference strain, and this decrease was dose-dependent throughout the storage period. Compared to the control group, eugenol reduced the counts of chicken isolate and the reference strain of C. jejuni by approximately 1.5 and 4.5 log/CFU, respectively, after 7 days of storage. Eugenol is a promising agent for improving the safety of poultry.