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

Ability of Garlic and Ginger Oil to Reduce Salmonella in Post-Harvest Poultry

Approximately 1.35 million human salmonellosis cases are reported in the United States every year, resulting in over 26,000 hospitalizations and 400 deaths. Consumption of contaminated poultry products is one of the leading causes of human salmonellosis. Poultry meat becomes contaminated when feces from an infected bird comes into contact with the carcass during processing. Additional carcasses can then become cross-contaminated along the processing line. While chemicals such as peracetic acid are currently used to kill microbes such as Salmonella, consumers are increasingly calling for more natural alternatives. Our objective for this study was to determine the ability of the phytochemicals garlic and ginger oil to reduce Salmonella prevalence in the processing environment. In a simulated scalding tank environment, dipping contaminated chicken skin samples in a solution containing both garlic and ginger oil reduced Salmonella by up to 2 log CFU. Furthermore, the oils prevented Salmonella growth in the tank solution. The mechanism of action of garlic and ginger was evaluated using the sub-inhibitory concentration of each oil individually. While both were found to decrease autoinducer-2 (AI-2) levels, no effect was seen on expression of 10 genes involved in Salmonella virulence and survival. In total, this work demonstrates the potential of garlic and ginger to reduce Salmonella prevalence in the post-harvest environment. However, more work remains to be done to understand the mechanism of action.

Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.

Garlic and ginger extracts modulated broiler chicks innate immune responses and enhanced multidrug resistant Escherichia coli O78 clearance

Administration of antibiotics as feed additives in broilers resulted in prompting of some undesirable effects such as the rising emergence of multi-drug resistant (MDR) bacteria, so scrutinizing for new alternatives like herbs is the up to date task for global health. This study was designed to determine the in-vitro antibacterial and ex-vivo immunomodulatory efficacy of garlic (Allium sativum) and ginger (Zingiber officinale) extracts post dietary supplementation for 900-one-day-old Sasso broiler chicks. The in-vivo protective actions of these extracts against avian pathogenic MDR Escherichia coli (E. coli) O78 challenge was evaluated after 21 days of extracts supplementation. Garlic extract exhibited broader antimicrobial spectra against MDR E. coli O78 and S. aureus isolates. Through the 21 days of garlic or ginger dietary supplementation, the chicks' innate immune response was modulated via various mechanisms including phagocytosis augmentation, bactericidal activity enhancement and nitric oxide (NO) production reduction, together with triggering the IL-1β, IL-6 and IFN-γ cytokines expression levels in comparison with the non-supplemented chicks. It is tempting to speculate that protection against pathogenic E. coli O78 challenge was high in chicks supplemented with each individual extract with severe reduction in the bacterial colony forming units in chicks' vital organs that confirm the extracts immunomodulatory activity and provide a mechanism(s) of their protective actions. Our data suggest promising useful insights to garlic and ginger dietary supplementation in broilers that may be safe for consumers from antibiotic toxic metabolites' residues and protective against the risk of infection with bacterial pathogens.

Evaluation of therapeutic potentials of plant extracts against poultry bacteria threatening public health

BACKGROUND

Plant extracts were evaluated on poultry bacteria known to be threatening public health. This is to develop better bio-therapeutic agents from plant origin.

METHODS

Bacteria were isolated from water, feed, crop, gizzard and faeces of layer chicken. Isolates of interest (Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa and Klebsiella oxytoca) were subjected to antibiotic susceptibility test. Resistant strains were further evaluated against different plant extracts in comparison to Meropenem (control) using agar diffusion method.

RESULTS

E. coli had the highest occurrence (53 %), followed by P. aeruginosa (25 %) and then S. enteritidis (13 %) while the least was K. oxytoca (9 %). Virtually all the isolates exhibited multi-antibiotic resistance (MAR) with gross resistance to Amoxicillin, Erythromycin and Cefuroxine. P. aeruginosa (75 %), S. enteritidis (75 %) and E. coli (63 %), had the highest MAR. Out of the 11 (100 %) plant extracts evaluated, 7 (64 %) were outstanding and showed varied levels of antibacterial activity. Specifically, methanol extract of Mangifera indica Julie cultivar leaf (MJLM) had the highest antibacterial activity, followed by Euadenia trifoliata stem bark (TB03) and Euadenia eminens leaf (TB05). P. aeruginosa was highly susceptible (81.81 %) to the extracts, followed by S. enteritidis (63.64 %) and then E. coli (27.27 %).

CONCLUSIONS

MJLM and other extracts have proven to be promising extracts in which to search for bioactive components that can be developed into therapeutic drugs. This may help in the management of antibiotic resistant bacterial isolates from poultry chicken threatening public health.