Antibacterial efficacy of clove powder of chicken legs spiked with pathogenic reference strains under refrigeration temperature (8±2°C)

The extracts of many spices and herbs have become popular in recent years for their antimicrobial and antioxidant properties. Cloves (Eugeniacaryophylata Thunb) of family Myrtaceae is a commonly used spice in India. A study on antimicrobial efficiency of clove powder on food borne pathogens viz., standard culture of Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Bacillus cereus was carried out in this research work at refrigerated temperature (8±2°C) of interval 0, 3,6, 12, 24, 48 hrs. whole chicken legs were marinating with 1 and 2 per cent clove powder. The present study showed that use of 2% level of clove powder was more effective against S. aureus followed by E.coli and Salmonella typhimurium under refrigeration (8±2°C) and significant reduction of bacterial counts was observed at 24 hr under refrigeration (8±2°C).