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Open AccessArticle

Antimicrobial Activity of a Neem Cake Extract in a Broth Model Meat System

1
Agricultural Research Council, Research Centre Animal Production and Genetic Improvement, Via Salaria 31 Km 26.700, Monterotondo 00015 RM, Italy
2
University of Rome Sapienza, Pia.le Aldo Moro 5, Rome 00185, Italy
*
Author to whom correspondence should be addressed.
Int. J. Environ. Res. Public Health 2013, 10(8), 3282-3295; https://doi.org/10.3390/ijerph10083282
Received: 29 March 2013 / Revised: 10 July 2013 / Accepted: 23 July 2013 / Published: 2 August 2013
(This article belongs to the Special Issue Food Safety and Public Health)
This work reports on the antimicrobial activity of an ethyl acetate extract of neem (Azadirachta indica) cake (NCE) against bacteria affecting the quality of retail fresh meat in a broth model meat system. NCE (100 µg) was also tested by the agar disc diffusion method. It inhibited the growth of all tested microorganisms. The NCE growth inhibition zone (IZ) ranged 11.33–22.67 mm while the ciprofloxacin (10 µg) IZ ranged from 23.41–32.67 mm. There was no significant difference (p ≤ 0.05) between the antimicrobial activity of NCE and ciprofloxacin vs. C. jejuni and Leuconostoc spp. The NCE antibacterial activity was moreover determined at lower concentrations (1:10–1:100,000) in micro-assays. The percent growth reduction ranged from 61 ± 2.08–92 ± 3.21. The higher bacterial growth reduction was obtained at 10 µg concentration of NCE. Species-specific PCR and multiplex PCR with the DNA dye propidium monoazide were used to directly detect viable bacterial cells from experimentally contaminated meat samples. The numbers of bacterial cells never significantly (p ≤ 0.05) exceeded the inocula concentration used to experimentally contaminate the NCE treated meat. This report represents a screening methodology to evaluate the antimicrobial capability of a herbal extract to preserve meat. View Full-Text
Keywords: antimicrobial activity; Azadirachta indica; neem cake; zoonotic and spoilage bacteria; meat quality; safety control antimicrobial activity; Azadirachta indica; neem cake; zoonotic and spoilage bacteria; meat quality; safety control
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Del Serrone, P.; Nicoletti, M. Antimicrobial Activity of a Neem Cake Extract in a Broth Model Meat System. Int. J. Environ. Res. Public Health 2013, 10, 3282-3295.

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