title: Natural control of bacteria affecting meat quality by a neem (Azadirachta indica A. Juss) cake extract.
abstract: The antibacterial activity of an ethylacetate neem cake extract (NCE) against bacteria that affect meat quality, namely Campylobacter jejuni, Carnobacterium spp., Lactobacillus curvatus, Lactobacillus sakei and Leuconostoc sp., is reported. The antibacterial activity was detected using standardised disc diffusion and macrodilution methods. The bacterial growth inhibition zone ranged from 11.33 ± 0.58 to 22.67 ± 0.58 mm (100 μL NCE). There is significant difference between the growth inhibition zone of NCE and the control (ciprofloxacin 100 μg). The percent of bacterial growth reduction range was 79.75 ± 1.53 to 90.73 ± 1.53 (100 μg NCE) as compared with control (without NCE). NCE in different amounts counteracted the growth of all tested bacteria.
authors.affiliation: a Agricultural Research Council (CRA), Research Center of Meat Production and Genetic Improvement (CRA PCM) , Via Salaria 31 Km 26,700, 00016 Monterotondo , Roma , Italy.
authors.forename: P
authors.initials: P
authors.lastname: Del Serrone
authors.forename: S
authors.initials: S
authors.lastname: Failla
authors.forename: M
authors.initials: M
authors.lastname: Nicoletti
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D031601:Azadirachta / Q000737:chemistry*; D001419:Bacteria / Q000187:drug effects*; D005506:Food Contamination; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D010936:Plant Extracts / Q000494:pharmacology*; D012639:Seeds / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D010936:Plant Extracts
keywords: Azadirachta indica; bacterial control; meat quality; neem; neem cake