Vol. 2, Issue 1 (2017)
Effect of clove and cinnamon oils on Escherichia coli isolated from chicken meat
Author(s): Subashini G, Bhuvaneswari S, Suganthi D, Chitra Devi
Abstract: Chicken is the most widely accepted meat in India. Poultry meat and eggs are rich and pure source of high quality balanced nutrient including proteins, vitamins, and minerals with excellent biological value. The bacterial populations were enumerated on chicken meat which collected in different location and control of E. coli by clove oil and cinnamon oil. Chicken meat samples were collected from the different slaughtering shop which located at roadside outlets, non-roadside outlet and modernized slaughtering unit. The high microbial load was found in the sample collected from roadside outlets followed by non-roadside outlets, and modernized slaughtering unit. The contamination level of total coliforms and fecal coliforms were ranged between 3.08±0.0602 and 5.38±0.0305 and 1.79±0.0950 and 4.28±0.0435 respectively. E.coli was highly susceptible to clove oil (25 mm) than cinnamon oil (11mm). So the use of essential oil to wash or sanitize chicken meat will reduce the number of most harmful pathogens and microbial loads on meat carcasses, which will increase the shelf life and meat quality.