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Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood


Citation

Nillian, Elexson and Rukayadi, Yaya and Nakaguchi, Yoshitsugu and Nishibuchi, Mitsuaki and Radu, Son (2016) Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood. International Food Research Journal, 23 (5). pp. 2229-2233. ISSN 1985-4668; ESSN: 2231-7546

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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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Cloves; Cockles; Shrimps; Syzygium aromatic; Vibrio parahaemolyticus
Depositing User: Nabilah Mustapa
Date Deposited: 28 Feb 2017 10:37
Last Modified: 28 Feb 2017 10:37
URI: http://psasir.upm.edu.my/id/eprint/50462
Statistic Details: View Download Statistic

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