The effect of specific forms of herb marination on the reduction of Campylobacter jejuni populations on chicken

Richard Arnold Yorke, Tennessee State University

Abstract

The hypothesis of this study is as follows: "There is an antibacterial effect on chicken meat infested with the anaerobe Campylobacter jejuni when marinated with three different herbs- Garlic, Rosemary, and Ginger." The initial objective of this study was to determine (if any) the antibacterial effect on chicken meat infested with the anaerobe Campylobacter jejuni when marinated with three different herbs- Garlic, Rosemary, and Ginger. If a reduction in the population of Campylobacter jejuni was found, the second objective of the study would be to determine at which levels the ingredients used had demonstrated the most efficacy. This study has documented the effect of these three chosen forms of herb marination on chicken meat (by way of addition of controlled amounts of fresh Garlic, Rosemary, and Ginger in a measured and pre-formulated marinade base medium) with respect to the subsequent reduction in premeasured populations of Campylobacter jejuni, and the results were charted. Selective media were used to isolate growth of only the species under investigation and the incubation process was carefully conducted under optimal growth conditions. ^ After five series of trials, this study has found that of the three herbs investigated, Garlic had a significant effect with regard to reducing the populations of Campylobacter jejuni on refrigerated chicken meat within seven days, before cooking. Filet chicken meat samples (25g) were used in this experiment, and concentrated droplets (100 µL) with suspended Campylobacter jejuni were homogenized onto each sample (with the exception of those that were used to assess the 'Background' flora) using 100mL of 0.1% Peptone Buffer in each case. Serially diluted (10-1–10 -5) samples were afterwards streaked onto selective 'blood free' agar plates, which were then incubated for 48 hour periods at 42º C in microaerobic environments. Throughout the five series of trials conducted, an average reduction of 2 log units of Campylobacter jejuni populations was found over a seven day period in the samples treated with 15g/100mL of garlic.^

Subject Area

Agriculture, Food Science and Technology|Biology, Microbiology

Recommended Citation

Richard Arnold Yorke, "The effect of specific forms of herb marination on the reduction of Campylobacter jejuni populations on chicken" (2011). ETD Collection for Tennessee State University. Paper AAI1502919.
http://digitalscholarship.tnstate.edu/dissertations/AAI1502919

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