The bacteria, which causes major meat spoilage (Spoilage) and foul smelling sour colors and damaging to the economy, exports of meat and meat products, which the microbial contamination may occur while in live animals or in the.Wangkrabuan to kill meat to carve the meat transport and storage. To slow the deterioration of meat without the use of chemicals to reduce the hazards to consumers. Extract from the herb galangal (Alpinia galanga) include, Thailand pepper (Piper nigrum), Rosemary (Rosmarinus officinalis), and oregano (Oreganum vulgare) by using different solvents include water, ethanol and hexane. Bring an extract has been tested against Escherichia coli bacteria include Listeria monocytogenes and Salmonella Typhimurium, Staphylococcus aureus, by the way, agar disc diffusion found that herbal extraction, hexane is galangal is Staphylococcus aureus infection inhibitor features 34.1 mm and Rosemary extract. Have the diameter features antibacterial Listeria monocytogenes and Staphylococcus aureus infection 23.2 21.8 mm. mm. results of studies concludes that the herbal extract can inhibit Staphylococcus aureus infection, which is the bacteria that cause damage in the meat.
การแปล กรุณารอสักครู่..