Citation
Nishibuchi M., . and Rukayadi Y., . and Son R., . and Elexson N., . and Nakaguchi Y., . Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood. pp. 2229-2233. ISSN ISSN22317546(Online)
Abstract
Vibrio parahaemolyticus is a main foodborne disease in seafood and generally seafood is easily deteriorates in quality of color and flavor. In this study clove (Syzygium aromaticum) extract shows potent antibacterial activity against growth of antibiotics resistant Vibrio parahaemolyticus on seafood samples (cockles and shrimps). Vibrio parahaemolyticus was artificial contaminates on the samples with 106 CFU/ml. The samples were treated with different concentration of cloves extract with 10 mg/ml which are 0.5 5 and 10 concentration from methanol food grade extraction in 0 hr 5 min 10 min 15 min 30 min 60 min and 120 min. Tab water and deionized water were selected as a negative control. As a result the amount of 10 cloves managed to mitigates the number of V. parahaemolyticus on seafood samples in 5 minutes and 15 min on both samples. Therefore our results signify the fact that cloves can be apply as natural sanitizer which could meet consumer demands for safe and traditionally consumed either raw without any undesirable effect when applied in the seafood system industries.
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Abstract
Vibrio parahaemolyticus is a main foodborne disease in seafood and generally seafood is easily deteriorates in quality of color and flavor. In this study clove (Syzygium aromaticum) extract shows potent antibacterial activity against growth of antibiotics resistant Vibrio parahaemolyticus on seafood samples (cockles and shrimps). Vibrio parahaemolyticus was artificial contaminates on the samples with 106 CFU/ml. The samples were treated with different concentration of cloves extract with 10 mg/ml which are 0.5 5 and 10 concentration from methanol food grade extraction in 0 hr 5 min 10 min 15 min 30 min 60 min and 120 min. Tab water and deionized water were selected as a negative control. As a result the amount of 10 cloves managed to mitigates the number of V. parahaemolyticus on seafood samples in 5 minutes and 15 min on both samples. Therefore our results signify the fact that cloves can be apply as natural sanitizer which could meet consumer demands for safe and traditionally consumed either raw without any undesirable effect when applied in the seafood system industries.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Syzygium aromaticum |
| AGROVOC Term: | Resistance to antibiotics |
| AGROVOC Term: | Vibrio parahaemolyticus |
| AGROVOC Term: | Seafoods |
| AGROVOC Term: | Foodborne diseases |
| AGROVOC Term: | Food quality |
| AGROVOC Term: | Methanol |
| AGROVOC Term: | Prawns and shrimps |
| AGROVOC Term: | Cockles |
| AGROVOC Term: | Spectinomycin |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 28 Apr 2025 00:40 |
| URI: | http://webagris.upm.edu.my/id/eprint/22931 |
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