Effect of Stinging Nettle (Urtica doica) Essential Oil, Orange (Citrus sinensis) Essential Oil and Their Combinations on Chicken Wings Contaminated with Salmonella Typhimurium

Abstract

The ingestion of broiler chicken has been associated with foodborne diseases arising from microbial growth. Marination with decontamination agents represents a widely adopted intervention to mitigate microbial proliferation. In this study, after the volatile components of nettle essential oil (NEO) and orange essential oil (CEO) were determined by gas chromatography, these essential oils and their combinations (100% NEO, 75% NEO - 25% CEO, 50% NEO - 50% CEO), 25% NEO - 75% CEO, 100% CEO) effect on Salmonella typhimurium was determined in vitro. While the volatile component found in high amounts in NEO was found to be 21.83% limonene, it was found that 92.55% limonene was the main component in CEO. According to the disk diffusion results, the highest inhibition zone was detected in CEO, while the lowest inhibition zone was detected in NEO (P<0.05). In chicken wings NEO, CEO and combinations were found to reduce the number of S. Typhimurium compared to the control group (P<0.05). It was determined that as the amount of CEO in marination liquids increased, the effectiveness of marination liquids on S. Typhimurium increased (P<0.05). The use of NEO, CEO and combinations in broiler chicken wings is effective in suppressing S. Typhimurium contaminations.

Keywords

• Chicken meat
• Decontamination
• Nettle
• Orange
• Salmonella Typhimurium

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