3507 Journal of Cell and Tissue Research Vol. 13(1) 3507-3511 (2013) (Available online at www.tcrjournals.com) Original Article ISSN: 0973-0028; E-ISSN: 0974-0910 EVALUATION OF ANTIMICROBIAL EFFICACY OF AQUEOUS EXTRACT AND ESSENTIAL OIL OF CLOVE (EUGENIA CARYOPHYLATA THUNB) IN CHICKEN MEAT AGAINST VARIOUS FOOD BORN PATHOGENS SHEKAR R. BADHE., 1 FAIROZE, M. N., 2 RAGHUNATH, B.V., 3 SUDHARSHAN. S., 4 WILFRED RUBAN , S. 5 AND CHANDRASHEKARAN, V. 3 1 Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, JAU, Junagadh 362 001; 2 Department of Livestock Products Technology, Veterinary College, KVAFSU, Hebbal, Bangalore- 560 024; 3 Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal- 637 002; 4 Department of Livestock Products Technology, Veterinary College, KVAFSU, Bidar 585401; 5 Department of Livestock Products Technology, Veterinary College, Hassan-573 201, E. mail: drshekhar15@gmail.com Received: January 2, 2013; Accpted: January 25, 2013 Abstract: A study on antimicrobial efficiency of aqueous extract and essential oil of clove on food borne pathogens was carried out.. 100 per cent clove aqueous extract was found to be more effective against Staphylococcus aureus and Bacillus cereus. Bacillus cereus and E coli, which were most sensitive to the action of essential oil of clove, Salmonella typhimurium, E. coli O 157 and Klebsiella pneumoniae, which were moderately sensitive, whereas, Bacillus subtilis and field isolates of Salmonella, E coli and Staphylococcus aureus were comparatively less sensitive to the action of essential oil of clove. Dilutions of essential oil of clove at 1:150 and 1: 250 brought about a significant decrease in bacterial counts compared to 1:500. Key words: Clove, Essential oil, Food borne pathogens INTRODUCTION The safety of foods is one of the major determinants of its appeal to consumers and consequently, sales of the product. Microbial contamination is crucial factors that determine food quality loss and shelf-life reduction. Therefore, preventing microbial contami- nation is highly relevant to food processors. The growth of microorganisms in food products may cause spoilage or food borne diseases. In turn, they have contributed to the deterioration in safety, flavour, texture and colour of the products [1]. Increasing incidences of some pathogens connected to food borne illness acquiring antibiotic resistance has been a worry [2]. Herbal spices have been added to foods since ancient times, not only as flavouring agents, but also as folk medicine and food preservatives and many studies have reported that phenolic compounds in spices and herbs significantly contributed to their antioxidant and pharmaceutical properties [3-5]. EOs are aromatic and volatile oily liquids of an aromatic plant’s secondary metabolism. They are normally formed in special cells or groups of cells, in leaves and stems, and commonly concentrated in one particular region such as leaves, bark or fruit [6]. Antimicrobial activities of essential oils have been recognized for many years and recently have been extensively researched [7]. Aromatic and medicinal plants have been extensively studied for their antimicrobial and ?