INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER

*M. Miskiyah -  Indonesian Center for Agricultural Post Harvest Research and Development Jl. Tentara Pelajar No. 12, Bogor 16114, West Java, Indonesia
J. Juniawati -  Indonesian Center for Agricultural Post Harvest Research and Development Jl. Tentara Pelajar No. 12, Bogor 16114, West Java, Indonesia
A. Andriani -  Indonesian Research Center for Veterinary Sciences Jl. R.M. Martadinata, Bogor 16114, West Java, Indonesia
Received: 29 Jan 2016; Published: 1 Mar 2016.
Open Access
Citation Format:
Article Info
Section: Articles
Language: EN
Full Text:
Statistics: 773 1869
Abstract
The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), acetic acid solutions (1%), and lactic acid solutions (2%), control (distilled water). Samples were soaked with acid solution treatment for 1 minute (1.125:1 w/v; chicken meat: solution treatment). Treated samples were inoculated with E. coli O157:H7 on the surface of the chicken meat, then left for 20 minutes for absorption of bacteria into the meat. Observation was done at 0, 3, 6, 9, and 12 days at low temperature storage, and at 0, 6, 12, 18, 24 hours at room temperature storage. The results showed that banana peel vinegar and coconut water vinegar were effective as natural preservative. In conclusion, the vinegar were potentially inhibited E. coli O157:H7 growth at chicken meat until 12 hours at room temperature storage and 9 days at cold temperatures.
Keywords
Banana peel vinegar; coconut water vinegar; Escherichia coli O157:H7; poultry meat

Article Metrics: