Antimicrobial effect of turmeric and nitrite on minced chicken

The present study was conducted to evaluate the antimicrobial effect of turmeric (1000 ppm and 5000 ppm) compared to nitrite (200 ppm) on minced chicken stored at 4±1°C. E. coli, Staphylococcus aureus and Clostridium perfringens count were evaluated on 1, 3, 5 and 7^th day of storage. E. coli count was lowest for nitrite 200 ppm sample but there was no significant difference between control and turmeric treated samples. Staphylococcus aureus count was found to be lowest in turmeric 5000 ppm treated samples followed by turmeric 1000 ppm and nitrite 200 ppm treated samples. Turmeric 1000 ppm and 5000 ppm treated samples showed significantly lower Staphylococcus aureus count than nitrite 200 ppm treated sample. Clostridium perfringens count was noticed to be significantly lower in nitrite 200 ppm treated sample than control and there was no significant difference between control and turmeric treated samples. On the basis of above findings it can be concluded that turmeric possessed good antibacterial activity against Staphylococcus aureus.