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KMID : 0380620150470050574
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.574 ~ p.578
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Inhibitory Effects of Natural Additives on Pathogenic Microorganisms Growth during Storage of Commercial Chicken
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Lee Mak-Soon
Kim Seung-Hae
Moon So-Hee
Kim Yang-Ha
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Abstract
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The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin (20 cm2) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at 4°C for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.
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KEYWORD
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antibacterial effect, natural additive, chicken, pathogenic microorganism
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