Salmonella typhimurium ATCC 14028 inhibition with various extracts


Hulya Sen Arslan, Sabire Yerlikaya

Volume 28, Issue 1;
Pages: 1-4; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


In this study, Salmonella typhimurium ATCC 14028 inhibition with ethanolic extracts of yarrow (EEY), lavender (EEL) and propolis (EEP) was investigated at 37 ºC. Samples were divided into seven groups. First group was control samples (has Salmonella typhimurium without EEY, EEL and EEP), the second group was inoculated with 70% ethanol (EA); the third, fourth and fifth group were inoculated with EEY 5%, EEL 5% and EEP 5% separately; the sixth group was inoculated with EEL after EEY and the seventh group was inoculated with EEY, EEL, EEP respectively. All treatments were incubated at 37ºC for 10 minutes. All samples reduced the count of pathogen in chicken broth compared with control samples. It was calculated 6.2 log cfu/mL pathogen in control samples. It was found that the samples inoculated with combination of extracts (EEY, EEL and EEP) were the most effective (3.7 log cfu/mL) and EA (5.92 log cfu/mL) is the less effective on the S. typhimurium. It has been seen EEP has shown the highest (5.35 log cfu/mL) inhibitory activity compared with EEY and EEL. The results of this study indicate that ethanolic extracts as a natural food preservative can be used to reduce Salmonella typhimurium ATCC 14028 in chicken broth.

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