Potential of Coriander (<i>Coriandrum sativum</i>) Oil as a Natural Antimicrobial Compound in Controlling<i>Campylobacter jejuni</i>in Raw Meat
Pongsak Rattanachaikunsopon, Parichat Phumkhachorn
Bioscience Biotechnology and Biochemistry
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
coriander oil reduces bacterial cell load
“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...”
coriander oil exhibits antimicrobial activity
“Using disk diffusion and minimal inhibitory concentration determination assays, we noted that coriander oil exhibited the strongest antimicrobial activity against all tested strains.”