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

Lourenço, TC; Mendonça, EP; Nalevaiko, PC; Melo, RT; Silva, Pedro L.; Rossi, D. A.

doi:10.1590/s1516-635x2013000200002

Cited by 14 publications

(12 citation statements)

References 6 publications

(6 reference statements)

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“…In a study where Lourenco et al (2013) examined the antimicrobial activity of a 1% dose of turmeric on S. aureus and E. coli in chicken breast, it was reported that the number of microorganisms did not show a great difference between the control group with no added turmeric and groups with added turmeric, all inoculated at a level of 10 4 . While varying according to the method by which it is obtained, turmeric is comprised of approximately 3% (2-5) curcumin (Natta et al 2008;Akpolat et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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“…Para a criação de codornas a busca de técnicas que diminuam o estresse de aves criadas em gaiolas e que proporcionem o bem-estar já vem chamando a atenção de pesquisadores há algum tempo, e os fitoterápicos aparecem como boa alternativa, visto a impossibilidade de se criar codornas livres de gaiolas. Estudos com Passiflora alata, camomila, chá verde e capim-limão revelaram que estas plantas possuem propriedades calmantes e de redução do estresse em humanos, camundongos e aves ( Barbosa et al, 2008;Provensi et al, 2008;Silva et al, 2010b;Sarker et al, 2010;Lourenço et al, 2013;Royer et al, 2015;Tenório et al, 2017).…”

Section: Introductionunclassified

Bem-estar e qualidade de ovos de codornas alimentadas com extratos de camomila e passiflora

et al. 2018

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“…These effects have also been proven in bird research (Sarker et al, 2010;Lourenço et al, 2013, Royer et al, 2015.…”

Section: Introductionmentioning

confidence: 68%

Effect of chamomile extract on the welfare of laying Japanese quail

et al. 2017

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-The objective of this study was to evaluate the effect of chamomile extract on Japanese quail on their performance, animal behavior, tonic immobility, body injuries, and surface temperature. The trial was conducted using 108 quail distributed in a completely randomized experimental design, with three treatments (0, 2.5, and 5.0 g chamomile/kg of feed), six replicates, and six birds per treatment, evaluated in six measures repeated in time (14, 28, 42, 56, 70, and 84 days of trial). The inclusion of chamomile presented a quadratic effect on sitting behavior, estimating the inclusion of 1.8 g chamomile/kg to maximize this behavior. There was a decreasing linear effect for aggressive pecking, that is, the higher the inclusion of chamomile in the diet, the lower the expression of this behavior. The inclusion of 1.8-5.0 g chamomile/kg in a Japanese quail diet reduces the behavior of aggressive pecking, in addition to keeping the birds seated longer. These results are innovative because they show in the literature for the first time that chamomile supplemented in Japanese quail diets has the capacity to modulate the behavior of the quail, leading to an improvement in the welfare of quail raised in cages.

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

Cited by 14 publications

References 6 publications

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Bem-estar e qualidade de ovos de codornas alimentadas com extratos de camomila e passiflora

Effect of chamomile extract on the welfare of laying Japanese quail

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