Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood
Vibrio parahaemolyticus is a main foodborne disease in seafood and generally seafood is easily deteriorates in quality of color and flavor. In this study, clove (Syzygium aromaticum) extract shows potent antibacterial activity against growth of antibiotics resistant Vibrio parahaemolyticus on seafoo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2016
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| Online Access: | http://ir.unimas.my/id/eprint/14267/ http://ir.unimas.my/id/eprint/14267/2/Evaluation%20of%20cloves%20-%20Copy.pdf |
| _version_ | 1848837608304541696 |
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| author | Elexson, N. A. Rukayadi, Yaya Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son |
| author_facet | Elexson, N. A. Rukayadi, Yaya Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son |
| author_sort | Elexson, N. A. |
| building | UNIMAS Institutional Repository |
| collection | Online Access |
| description | Vibrio parahaemolyticus is a main foodborne disease in seafood and generally seafood is easily deteriorates in quality of color and flavor. In this study, clove (Syzygium aromaticum) extract shows potent antibacterial activity against growth of antibiotics resistant Vibrio parahaemolyticus on seafood samples (cockles and shrimps). Vibrio parahaemolyticus was artificial contaminates on the samples with 106 CFU/ml. The samples were treated with different concentration of cloves extract with 10 mg/ml which are 0.5%, 5% and 10% concentration from methanol food grade extraction in 0 hr, 5 min, 10 min, 15 min, 30 min, 60 min and 120 min. Tab water and deionized water were selected as a negative control. As a result, the amount of 10 % cloves managed to mitigates the number of V. parahaemolyticus on seafood samples in 5 minutes and 15 min on both samples. Therefore, our results signify the fact that cloves can be apply as natural sanitizer which could meet consumer demands for safe and traditionally consumed either raw without any undesirable effect when applied in the seafood system industries |
| first_indexed | 2025-11-15T06:42:22Z |
| format | Article |
| id | unimas-14267 |
| institution | Universiti Malaysia Sarawak |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T06:42:22Z |
| publishDate | 2016 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | unimas-142672022-05-25T02:51:11Z http://ir.unimas.my/id/eprint/14267/ Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood Elexson, N. A. Rukayadi, Yaya Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son Q Science (General) Vibrio parahaemolyticus is a main foodborne disease in seafood and generally seafood is easily deteriorates in quality of color and flavor. In this study, clove (Syzygium aromaticum) extract shows potent antibacterial activity against growth of antibiotics resistant Vibrio parahaemolyticus on seafood samples (cockles and shrimps). Vibrio parahaemolyticus was artificial contaminates on the samples with 106 CFU/ml. The samples were treated with different concentration of cloves extract with 10 mg/ml which are 0.5%, 5% and 10% concentration from methanol food grade extraction in 0 hr, 5 min, 10 min, 15 min, 30 min, 60 min and 120 min. Tab water and deionized water were selected as a negative control. As a result, the amount of 10 % cloves managed to mitigates the number of V. parahaemolyticus on seafood samples in 5 minutes and 15 min on both samples. Therefore, our results signify the fact that cloves can be apply as natural sanitizer which could meet consumer demands for safe and traditionally consumed either raw without any undesirable effect when applied in the seafood system industries Universiti Putra Malaysia 2016 Article PeerReviewed text en http://ir.unimas.my/id/eprint/14267/2/Evaluation%20of%20cloves%20-%20Copy.pdf Elexson, N. A. and Rukayadi, Yaya and Nakaguchi, Yoshitsugu and Nishibuchi, Mitsuaki and Radu, Son (2016) Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood. International Food Research Journal, 23 (5). pp. 2229-2233. ISSN 1985-4668 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84992036284&partnerID=40&md5=de6310bc62e73b315ed1bc19f14b2ec7 |
| spellingShingle | Q Science (General) Elexson, N. A. Rukayadi, Yaya Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title | Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title_full | Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title_fullStr | Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title_full_unstemmed | Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title_short | Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood |
| title_sort | evaluation of cloves (syzygium aromaticum) against antibiotics resistant vibrio parahaemolyticus on seafood |
| topic | Q Science (General) |
| url | http://ir.unimas.my/id/eprint/14267/ http://ir.unimas.my/id/eprint/14267/ http://ir.unimas.my/id/eprint/14267/2/Evaluation%20of%20cloves%20-%20Copy.pdf |