PJB-2018-103
Assesment of antibacterial activity of turmeric and garlic extracts for shelf life enhancement of packed meat
Arifa Tahir
Abstract
The use of plant extracts as natural antimicrobial agents in food preservation is gaining popularity. The present study was designed to extend the shelf life of packed meat is increasing with natural Plant Methanolic extract like garlic, turmeric and Moringa oleifera. The evaluation of pH, Microbial Load and antimicrobial activity of plants extract against Streptococcus sp, Pseudomonas sp, and E. coli of packed meat were evaluated during 15th days of storage. The pH of garlic extract treated meat samples were stable were ranged from 6.7 to 7.12 during storage time. The microbial count of E1 (Garlic) treated meat samples were showed nil growth. The microbial load of E3 (Moringa) and E7 (Garlic + Turmeric + Moringa) treated samples were <4 log cfu/g. E2, E4, E5 and E6 treated meat samples microbial load were < 6 log cfu/g and control (untreated with extract) samples were 16.20 log cfu/g after 15th days of storage. The antimicrobial activity of plant extract was tested against three bacterial strains (Pseudomonas sp, E. coli and Streptococcus sp) by agar well diffusion method. The widest inhibition zone of Garlic extract (27mm) were showed against Pseudomonas sp and zone of inhibition 22mm diameter against Streptococcus sp and 3mm diameter zone of inhibition were formed against E. coli. The zone of inhibition (20mm) of E7 extract treated meat sample was formed against Streptococcus sp. The antimicrobial activity of garlic extracts were evaluated by Minimum Inhibitory Concentration (MIC) method against pathogens (Pseudomonas sp, E. coli and Streptococcus sp). Key Words: antimicrobial, Streptococcus sp, Minimum Inhibitory Concentration
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