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

  • Rattanachaikunsopon P
  • Phumkhachorn P
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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.

Author-supplied keywords

  • Animals
  • Anti-Infective Agents
  • Anti-Infective Agents: pharmacology
  • Biological Products
  • Biological Products: pharmacology
  • Campylobacter jejuni
  • Campylobacter jejuni: drug effects
  • Campylobacter jejuni: growth & development
  • Cattle
  • Cattle: microbiology
  • Chickens
  • Chickens: microbiology
  • Coriandrum
  • Coriandrum: chemistry
  • Food Contamination
  • Meat
  • Meat: microbiology
  • Microbial Sensitivity Tests
  • Oils, Volatile
  • Oils, Volatile: pharmacology
  • Plant Oils
  • Plant Oils: pharmacology

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Authors

  • Pongsak Rattanachaikunsopon

  • Parichat Phumkhachorn

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