Journal of Meat Science
Open Access
  • Year: 2011
  • Volume: 7
  • Issue: 1

Ginger Extract as an Antimicrobial Agent: A Case Study in Chicken Meat†

  • Author:
  • S. Sudharshan, M.N. Fairoze, R. Prabha1, D. Rathnamma2, C. Renuka Prasad3
  • Total Page Count: 5
  • Page Number: 37 to 41

1Dept. Dairy Microbiology, Institute of Animal Husbandry and Veterinary Biologicals, Hebbal, Bangalore-560 024

2Dept. Vety. Microbiology, Institute of Animal Husbandry and Veterinary Biologicals, Hebbal, Bangalore-560 024

3Institute of Animal Husbandry and Veterinary Biologicals, Hebbal, Bangalore-560 024

Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore-560 024

*Corresponding author: e-mail: prof.nadeem@gmail.com

Part of M.V. Sc thesis of first author submitted to KVAFSU, Bidar

Abstract

The extracts of many spices and herbs have become popular in food industry in the recent years for their antimicrobial and antioxidant properties. Ginger (Zingiber officinale roscae) of family Zingiberaceae is a commonly used spice in India. This study was conducted to examine the antimicrobial efficacy of ginger on few meat borne pathogens in fresh chicken. Staphylococcus aureus was most sensitive to ginger oil extract followed by Salmonella typhimurium, Escherichia coli O157, Bacillus cereus, Bacillus subtilis and Klebsiella pneumoniae. Aqueous extract of ginger had no effect on bacterial counts whereas oil extract of ginger decreased bacterial counts significantly (P<0.01).

Keywords

Ginger, antimicrobial effect, chicken meat, food borne pathogens