Anti-Salmonella Activity of an Ethanol Extract of Ardisia elliptica Fruits in Chicken
Article Sidebar
Main Article Content
Abstract
This experiment was devoted to testing the antimicrobial activity against Salmonella enteritidis using Ardisia elliptica Thunb. fruit extracts in broiler chicken. The chicken were divided into five groups (group I - V). Each bird was challenged with s. enteritidis (except group V animals). Group I and II were fed with diet containing the herbal extract at the concentration of 16 and 8 g/kg of diet, respectively. Group III, IV and V served as the negative, positive and the normal control groups, respectively. After the treatment, the alimentary organs were collected and were subjected to a count of the number of Samonella colonies. The result showed that the number of Salmonella from Group I were the lowest numbers in comparison with the numbers isolated from Group II and the negative control group (Group III) at p < 0.05.
Article Details
In the case that some parts are used by others The author must Confirm that obtaining permission to use some of the original authors. And must attach evidence That the permission has been included
References
Ahmed, M.S.; Ramesh, V., Nagaraja, V., Parish. J.H. and Hadi S.M. 1994. Mode of binding of quercetin to DNA. Mutagenesis. 9: 193-197.
Baudart, J.; Lemarchand, K.; Brisabois, A. and Lebaron, p.h, 2000. Diversity of Salmonella strains isolated from the aquatic environment as determined by serotyping and amplification of the ribosomal DNA spacer regions. Appl. Environ. Microbiol. 66:1544-1552.
Jorgensen, F.; Bailey, R.; Williams. S.; Henderson, p.; Wareing, ว.; Bolton, J., et al 2002. Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods. Int J Food Microbiol. 76: 151-164.
Phadungkit, M. 2004. Ph.D thesis. Anti-Salmonella activity of the ripe fruits of Ardisia elliptica. Mahidol University, Bangkok, Thailand.
Xiong, H.; Slavik, M.F. and Walker, IT. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella Typhimurium. J Food Prot. 61: 272-275.