BEHAVIOR OF CAMPYLOBACTER-JEJUNI IN BROTH STORED AT 4 DEGREES-C, WITHDIFFERENT CONCENTRATION OF SPICES (GARLIC, ONION, BLACK PEPPER, OREGANO)

The survival of Campylobacter jejuni in Preston's broth (Oxoid) withou t antibiotics, with different concentrations of 4 spices (garlic, onio n, black pepper, oregano) stored at 4 degrees C for 12 days was studie d. Six experiments were established and 3 different concentrations of spices were used; garlic 0.1 %, 0.2 % and 0.3 %, onion 2 %, 4 % and 6 %, black pepper 0.2 %, 0.4 % and 0.6 % and oregano 0.4 %, 0.8 % and 12 %. The statistical analysis of the results (ANOVA) showed that the sp ices used had a decreasing effect, as compared to the control, on the bacterial load during the experimental period. Specifically, the influ ence on the population of C. jejuni was evaluated at 3.0, 2.3 and 2.1 log(10) for 0.3 %, 0.2 % and 0.1 % garlic concentrations, respectively , while the control was reduced at 1.7 log(10). The effect of onion on the population was estimated at 3.9, 3.0 and 2.5 log(10) for 6 %, 4 % and 2 Orb of onion concentration, respectively. The influence of blac k pepper was calculated equal to 3.1, 2.4 and 2.2 log(10) for 0.6 %, 0 .4 % and 0.2 % pepper concentrations, respectively. Finally, the effec t of oregano was not significantly different from one of the pepper. T he population of C. jejuni showed a decrease of 3.0, 2.5 and 2.3 log(1 0) for 1.2 %, 0.8 % and 0.4 % oregano concentrations, respectively. Th e results showed that the bactericidal effect of onion at 6 % concentr ation was greater than the effect of the other spices on day 12 (P les s than or equal to 0.05). On the contrary, at the other concentrations , the bactericidal action of the spices tested was similar (P > 0.05).