Active Polyvinylpyrrolidone Enriched with Garlic Extract

Introduction: Recently, there has been growing demand for the fabrication of edible antimicrobial and antioxidant compounds for the monitoring of foodborne bacterial diseases, which are mainly responsible for the contamination of raw foodstuffs. The present study aimed to use polyvinylpyrrolidone (PVP) enriched with garlic extract to control Listeria monocytogenes (LM) and Staphylococcus aureus (SA) in fresh sheep meat at over- chilled temperature for one week. Methods: The obtained minced meat were divided into 100-gram portions, inoculated with SA and LM (7 log CFU/g), aseptically packed in designated PVP containing garlic extract (0%, 0.25%, and 0.5%), and transferred to a sterile polyethylene bag. All the samples were stored at refrigerated temperature for one week. Results: PVP enriched with garlic extract at the concentrations of 0.25% and 0.5% could decrease the LM and SA counts to 2.30-2.82 and 2.51-1.36 log CFU/g, respectively (P 0.05). Conclusion: According to the results, PVP containing garlic extract at the concentrations of 0.25% and 0.5% exerted inhibitory effects against LM and SA in raw sheep meat.