Vol. 9, Special Issue 7 (2020)

Author(s):
Silpa Sasi, Sathu T, Sunanda C and Pavan M

Abstract:
Foodborne diseases are considered as one of the serious global health problems. Contamination of food from animal origin could occur at any stage of production process till it reaches the consumer. Cutting board is one of the top five sites most contaminated with heterotrophic bacteria and may facilitate transmission of foodborne pathogens by cross- contamination. Nowadays, the meat industry is facing increasing pressure from the consumers to reduce the use of chemical components in meat contact surfaces. In this context, the present study was conducted at Meat Technology Unit, College of Veterinary and Animal Sciences, Mannuthy, to compare the sanitizing effects of lemon grass oil and citrus fruit extracts (orange peel powder and lemon juice) in meat cutting boards and thus to replace chemical sanitizers used for disinfection of meat cutting boards. Swab samples were collected from the meat cutting boards of Cattle slaughter hall of Meat Technology Unit. Without the application of any sanitizing agents (Control) and 30 minutes after the application of lemon grass oil, lemon juice and orange peel extract. The surface swab samples collected were used for the enumeration of Total viable count (TVC), coliform count and Yeast and Mould count. Among all the three treatments, lemon grass oil (T2) resulted in significant reduction (p<0.05) in the mean values of TVC, coliform count and yeast and mould count when compared to control. Lemon grass oil can be used as effective alternative against hazardous chemical sanitizers used in meat industry without affecting the cost.