Abstract Title:

Potential of coriander (Coriandrum sativum) oil as a natural antimicrobial compound in controlling Campylobacter jejuni in raw meat.

Abstract Source:

Biosci Biotechnol Biochem. 2010;74(1):31-5. Epub 2010 Jan 7. PMID: 20057155

Abstract Author(s):

Pongsak Rattanachaikunsopon, Parichat Phumkhachorn

Article Affiliation:

Department of Biological Science, Ubon Ratchathani University, Ubon Ratchathani, Thailand. rattanachaikunsopon@yahoo.com

Abstract:

Twelve essential oils were tested in vitro for antimicrobial activities against several strains of Campylobacter jejuni, a pathogen causing food-borne diseases worldwide. Using disk diffusion and minimal inhibitory concentration determination assays, we noted that coriander oil exhibited the strongest antimicrobial activity against all tested strains. The oil had a bactericidal effect on the target bacteria. In evaluating the antimicrobial potency of coriander oil against C. jejuni on beef and chicken meat at 4 degrees C and 32 degrees C, it was found that the oil reduced the bacterial cell load in a dose-dependent manner. The type of meat and temperature did not influence the antimicrobial activity of the oil. This study indicates the potential of coriander oil to serve as a natural antimicrobial compound against C. jejuni in food.

Study Type : In Vitro Study

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