Study on bacteriostatic and bactericidal activity of Piper cubeba L. extract against Escherichia coli in raw chicken meat

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  • October 22, 2021
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Fazly Ann Zainalabidin. Study on bacteriostatic and bactericidal activity of Piper cubeba L. extract against Escherichia coli in raw chicken meat. 30th Veterinary Association of Malaysia (VAM) Congress. 19th-20th October, 2018. Hilton Hotel, Petaling Jaya, Malaysia.(Abstract of e-Poster Presentation).


1Fazly Ann Zainalabidin, 2Yaya Rukayadi  1Veterinary Research Institute, Department of Veterinary Services, 59, Jalan Sultan Azlan Shah, 31400 Ipoh, Perak, Malaysia; 2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia  

Corresponding author: 

Traditionally, P. cubeba L. was globally acknowledged as flavoring ingredients in food and widely used in meat marination. Nutritional properties and antimicrobial activity  of the spice was reported scientifically in various researches. In this study, the aim is to determine the antibacterial potential of the ethanolic extract against Escherichia coli in raw chicken meat. Disc diffusion assay was done, and the bacteriostatic  and bactericidal activities were determined by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) test. The inhibition zone was recorded at 8.4 ± 0.1 mm, while the MIC and MBC were resulted at 0.625 ± 0.000 mg/mL and 1.250 ± 0.000 mg/mL respectively. Time-kill curve assay was conducted, and the result shows the killing time of E. coli was at 2 MIC (1.250 mg/mL) for four hours. Application of the extract at four different concentrations (0.00%, 0.05%, 0.50% and 5.00%) and filter tap water on raw chicken meat samples at 5 and 10 minutes exposure times during 14 days of storage at 4°C and  -18°C shows significant (P < 0.05) reduction of E. coli count. The optimum conditions for antibacterial activity of the extract were observed on the samples treated with 5.00% concentration stored at -18°C for 14 days. Findings show that P. cubeba L. can be suggested as one of the alternatives to reduce the bacterial load of raw chicken meat prior to cooking. Application of the extract helps in ensuring food safeness and reducing the occurrence of foodborne poisoning associated with chicken meat.    

Categories: 2018
Tags: Jurnal/Prosiding/Abstrak