Effect of Aqueous Extract and Essential Oils of Ginger and Garlic as Decontaminat in Chicken Meat

A study was conducted to evaluate efficiency of aqueous extract and essential oils of ginger and garlic as decontaminating agent in chicken meat was carried out. Two concentrations of Aqueous Extract-AE (100 and 75%) and three concentrations of Essential oil-EO (1:150, 1:250 and 1:500) of ginger and garlic were for the study. Results revealed that Aqueous extract of ginger at 100 and 75% concentration did not have any effect in terms of viable log reduction with respect to the bacterial pathogens whereas essential oil of ginger at 1:150 and 1:250 concentrations brought about a significant decrease in bacterial count compared to 1:500. Based on the results it was observed that 1:150 concentration of EO of ginger was best among the different treatments used. A highly significant (p<0.01) reduction in bacterial counts by one log with respect to TVC, Staphylococcal counts, E. coli and Salmonella was observed following dipping of chicken meat in AE of garlic at 100% concentration. The efficiency of decontamination ability of AE of garlic was found better compared to EO. The order of various concentrations in causing bacterial reduction was 100% followed by 75% AE, 1:150, 1:250 and 1:500 concentration of EO. Aqueous extract of garlic was found to be better in decreasing the microbial load compared to other treatments.