Preservation Potentials of Extracts from Lentinula edodes and Pleurotus Sajor Caju Mushrooms and Anas Platyrhyncha Egg Shell Membrane on Bacteria-Infected Fresh Meat

Irokanulo Emenike Onyebum, Nwonuma, Charles Obiora, Kogoro Miracle Efe, Iyilade Joy Iyanuoluwa


Keeping food longer and safe in its natural state for human consumption is important to avoid disease, waste and scarcity. The preservation potentials of methanolic extracts of the mushrooms Shiitake (Lentinula edodes), Pleurotus sajor-caju and aqueous extract of duck (Anas platyrhyncha) egg shell membranes was examined for meat inoculated with three species of bacteria; Escherichia coli (ATCC 25922), Salmonella typhi (ATCC 20971), and Salmonella enterica (ATCC 14028). Buffered saline wash from the meat inoculated with the bacteria species and treated with the extracts were evaluated for microbial load (Log) reduction. All three extracts significantly (p< 0.05) reduced the counts of the three-bacteria species used to inoculate the meat. When compared with the mean log count (5.6) obtained for the control, a mean log reduction difference of 2.6, 3.2 and 3.3 for the bacteria Salmonella typhi, was recorded from the wash of all three extracts; Anas platyrhyncha egg shell membrane, Pleurotus sajor-caju and Lentinula edodes (Shiitake) respectively after 24 hours of treatment. A similar trend followed in the results from the meats inoculated with Salmonella enterica and Escherichia coli and treated with the three extracts. Our findings show that these organic products, have promising potentials for preserving meat from bacterial contamination.

Keywords: Preservation, Meat, Mushroom, Egg shell membrane, Bacteria

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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