Antimicrobial effect of Salvia officinalis L. against selected group of bacteria isolated from chickens meat

• Main Author: Jana Petrová
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2013-10-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: antimicrobial effect, essential oil, chicken’s meat, total count of bacteria, coliform bacteria
• Online Access: http://spasb.ro/index.php/spasb/article/view/189

The effect of Salvia officinalis L. essential oil as well as vacuum packaging in extending the shelf life of fresh chicken’s breast meat stored at 4 °C was investigated. In a preliminary experiment Salvia officinalis L. essential oil  were used at concentrations 2% v/w while vacuum packaging. Microbiological properties of fresh chicken breast meat were monitored over a 16 days period. For this experiment three groups were used. First group was control with air packaging second was with vacuum packaging condition and was treated with essential oil on the surface of fresh chicken breast meat. From the microbiological indicators in this experiment total count of bacteria and coliform bacteria were observed. The total count of bacteria on the meat after killing animals was 2.97 log cfu.g-1 and number of coliform bacteria was 0.33 log cfu.g-1. The total count of bacteria on the chicken breast meat after 4, 8, 12 and 16 days gradually increased. The same number of coliform bacteria in extending self-life gradually increased. The highest number of both groups of microorganisms was in the control group with air condition and lowest number of both bacterial groups was in the group with salvia essential oil treatment.