Antibacterial activity of clove (Syzigium aromaticum l.) essential oil and gamma irradiation against some food-borne pathogens in minced chicken meat

• Published in: Arab Journal of Nuclear Sciences and Applications. Vol. 50; no. 1; pp. 179 - 193
• Main Authors: Gibriel, A. Y., Abd Al-Dayim, Muhammad Hasan, Ali, H. G. M.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt The Egyptian Society of Nuclear Science and Applications 2017
• Subjects: أشعة جاما; الأغذية; الأمراض; الزيوت النباتية; القرنفل; اللحوم; المواد المضادة للبكتيريا
• ISSN: 1110-0451; 2090-4258

Antibacterial activity of clove essential oil (Syzigium aromaticum L.) against five strains of pathogenic bacteria namely, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus was investigated in vitro. The essential oil of clove exhibited antibacterial activity against tested microorganisms. Comparatively, 25, 50 and 100 ml/l concentrations of clove essential oil were of less inhibitory effect than 200, 300 and 500 ml/l concentrations. However, S. aureus showed less sensitivity towards clove essential oil inhibition; however Salmonella typhimurium was strongly inhibited by clove essential oil. Then, the effect of clove essential oil at two concentrations (3 and 5% v/w) and combined treatments between gamma irradiation at doses of 1, 2, 3, 4, 5 and 6 kGy and clove essential oil at concentrations as formerly on inactivation of Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus inoculated into chicken minced meat was investigated. Addition of clove essential oil to samples of chicken minced meat inoculated with three pathogens reduced the counts of these pathogens, proportionally with increasing concentration. The irradiated samples at doses of 3, 4, 5 and 6 kGy and that irradiated at doses 2, 3, 4, 5 and 6 kGy of chicken minced and containing 3 and 5% completely inactivation of inoculated pathogens and not detected during cold storage at 4±1°C for 7 days. Accordingly, clove essential oil can be used as natural antimicrobial additive or in combination treatments with gamma irradiation for incorporation in various food products. Also, there is a possibility of using low doses gamma irradiation and low concentrations clove essential oil for treatment of meat products in order to this to reduce the economic cost of products and improving hygienic quality and extend its shelf-life. Therefore clove essential oil could be used as preservative ingredients in the food and/or pharmaceutical industries field.