Vol. 11, Special Issue 11 (2022)

The present study was conducted to evaluate antimicrobial effect of garlic, cinnamon, clove and nitrite in complex food system like mince chicken stored at refrigeration temperature. It was an attempt to replace nitrite with spices in minced chicken. Antimicrobial studies (Escherichia coli, Staphylococcus aureus and Clostridium perfringens) were carried out on 1, 4, 7 and 10th day of storage. Garlic paste (3 per cent), Cinnamon powder (2 per cent w/w) and Clove powder (0.2 per cent w/w) were significantly effective (p≤0.05) against Escherichia coli and Staphylococcus aureus but slightly lower effect against Clostridium perfringens. Antimicrobial activity of clove powder was higher against S. aureus, E.coli and C. perfringenes count as compare to control. Clove powder could be used as nitrite replacer however not effective as nitrite.