The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review.

Murat Gürbüz, Burcu İrem Omurtag Korkmaz

Food chemistry 2022 Nov 15

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Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuniis the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genusCampylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Murat Gürbüz, Burcu İrem Omurtag Korkmaz. The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review. Food chemistry. 2022 Nov 15;394:133519