Effect of dried and extrudate of bitter gourd fruit on epithelial microflora in raw chicken legs meat

Abdelkarim H., . and Rukayadi Y., . and Abdulkarim S. M., . and Rabiha Sulaiman, . Effect of dried and extrudate of bitter gourd fruit on epithelial microflora in raw chicken legs meat. pp. 2253-2258. ISSN 2231-7546

Plants have been used recently to eliminate bacterial growth in food products. This study was undertaken to test the in vitro sanitizing effect of crude extract from bitter gourd (BG) fruit on the growth of native microorganisms in raw chicken leg meat. Hot air dried BG and extrudate extracts at 1 concentration and exposure times of (5 10 and 15 min) were used to treat the samples using dilution method. Results showed that BG extrudate had a slightly stronger bactericidal activity against the microflora than the B.G. hot air drying treatment especially on E. coli at all exposure time. Overall there is no significant difference between the treatments; Total Plate Count (TPC) Escherichia coli Bacillus cereus Staphylococcus aureus. The best reduction time of microflora by hot air dried extract was at (15 min) except for B. cereus was at (5 min) and for extrudate extract was at (5 min) except for E. coli was at (10 min). In conclusion bitter gourd extract could be used as an important natural sanitizer for rinsing raw food matrials such chicken meat.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(57).p...

Abstract

Plants have been used recently to eliminate bacterial growth in food products. This study was undertaken to test the in vitro sanitizing effect of crude extract from bitter gourd (BG) fruit on the growth of native microorganisms in raw chicken leg meat. Hot air dried BG and extrudate extracts at 1 concentration and exposure times of (5 10 and 15 min) were used to treat the samples using dilution method. Results showed that BG extrudate had a slightly stronger bactericidal activity against the microflora than the B.G. hot air drying treatment especially on E. coli at all exposure time. Overall there is no significant difference between the treatments; Total Plate Count (TPC) Escherichia coli Bacillus cereus Staphylococcus aureus. The best reduction time of microflora by hot air dried extract was at (15 min) except for B. cereus was at (5 min) and for extrudate extract was at (5 min) except for E. coli was at (10 min). In conclusion bitter gourd extract could be used as an important natural sanitizer for rinsing raw food matrials such chicken meat.

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Item Type:	Article
AGROVOC Term:	Bitter gourd
AGROVOC Term:	Momordica charantia
AGROVOC Term:	Cucurbitaceae
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Microbial flora
AGROVOC Term:	Pathogenic bacteria
AGROVOC Term:	Chicken meat
AGROVOC Term:	Extrusion
AGROVOC Term:	Selective media
AGROVOC Term:	Microorganisms
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:29
URI:	http://webagris.upm.edu.my/id/eprint/23869

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