HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Carlos, A. M. A. Articles by Harrison, M. A. Search for Related Content PubMed Articles by Carlos, A. M. A. Articles by Harrison, M. A.

Inhibition of Selected Microorganisms in Marinated Chicken by Pimento Leaf Oil and Clove Oleoresin

Food Processing Research and Development Laboratory, Department of Food Science and Technology, The University of Georgia, Food Science Building, Athens, GA 30602; Phone: (706) 542-1088; FAX: (706) 542-1050

Correspondence: Mark A. Harrison, E-mail:mahfst{at}arches.uga.edu

Fresh skin-on and bone-in chicken breast were marinated with solutions containing 0.2 and 0.5% clove oleoresin (CLO) and pimento leaf oil (PLO) by soaking or immersion for 1 hr and by injection marination. The antimicrobial activity of these spices at two storage temperatures (4 and 12°C) was investigated against Listeria monocytogenes, pseudomonads, yeasts, and psychrotrophs that were either inoculated on the chicken breast surface or part of the natural bioburden. In general, 0.5% CLO and 0.5% PLO significantly (P<. 05) inhibited the pseudomonads. The total yeast counts were significantly (P<. 05) reduced by 0.2% PLO. Populations were reduced by approximately 0.5 to >2.0 logs for some treatments at 4°C even after one week of storage. This, however, was not observed for those kept at 12° since the samples started spoiling at approximately 4 days of storage. None of the treatments showed significant activity against L. monocytogenes.

Key Words: Foodborne pathogens • Listeria • marinated chicken • marination • spoilage microorganisms