Potential of coriander (Coriandrum sativum) oil as a natural antimicrobial compound in controlling Campylobacter jejuni in raw meat.
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.
Rattanachaikunsopon
Pongsak
P
Department of Biological Science, Ubon Ratchathani University, Ubon Ratchathani, Thailand. rattanachaikunsopon@yahoo.com
Phumkhachorn
Parichat
P
D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology*; D001688:Biological Products / Q000494:pharmacology*; D016123:Campylobacter jejuni / Q000187:drug effects* / Q000254:growth & development; D002417:Cattle / Q000382:microbiology; D002645:Chickens / Q000382:microbiology; D028526:Coriandrum / Q000737:chemistry*; D005506:Food Contamination; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology; D010938:Plant Oils / Q000494:pharmacology*
D000890:Anti-Infective Agents; D001688:Biological Products; D009822:Oils, Volatile; D010938:Plant Oils