Active Polyvinylpyrrolidone Enriched with Garlic Extract

Abstract

<strong>Introduction:</strong> An area of increasing demands, these years, is the fabrication of antimicrobial and antioxidant edible materials used for monitoring food-related bacterial illnesses mostly responsible for the contamination of raw foodstuffs. The goal of this work was to use the polyvinylpyrrolidone (PVP) enriched with garlic extract to control <em>Listeria monocytogenes</em> (LM) and <em>Staphylococcus aureus</em> (SA) in fresh sheep meat over chilled temperature condition for one week. <strong>Methods:</strong> The obtained minced meat were divided into 100 g portions, inoculated with 7 log CFU/g SAandLM<em>, </em>aseptically packed in designated PVP containing garlic extract at concentrations of 0, 0.25 and 0.5%, and transferred into the sterile polyethylene bag. All samples were stored at refrigerated temperature for one week. <strong>Results: </strong>Based on our findings, the PVP enriched with garlic extract (0.25 and 0.5%) could decrease the counts of LM and SAup to 2.30-2.82 and 2.51-1.36 log CFU/g, respectively (P < 0.05). <strong>Conclusion: </strong>The findings of the current work indicated that PVP containing garlic extract at concentrations of 0.25 and 0.5% had inhibitory effects againstLM and SAin raw sheep meat.