The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat

- Chestnut inner shell extracts (CISE) decreased the number of Campylobacter jejuni.
- Reduced auto-aggregation and increased hydrophobicity inhibit adhesion of C. jejuni.
- CISE inhibited C. jejuni depends on inoculum densities in chicken meat system.
- These results could be used as a natural antimicrobial in poultry meat supply.

The antimicrobial effect of chestnut inner shell extract (CISE) characterized against Campylobacter jejuni strains by total polyphenol and flavonoid contents, minimum inhibitory concentrations (MIC), auto-aggregation, hydrophobicity, and application in laboratory medium and chicken meat. Total polyphenol and flavonoid contents of CISE were 532.96 ± 3.75 mg gallic acid equivalents/100 g and 12.28 ± 0.03 mg quercetin equivalents/100 g, respectively. The MIC of CISE was 1-5 mg/mL as C. jejuni strains. CISE reduced auto-aggregation and increased hydrophobicity against C. jejuni, and these characteristics showed the inhibition of adhesion to the intestine. In laboratory media, C. jejuni was completely inhibited at 3 and 5 log CFU/mL of inoculum at 4 and 42 °C in the addition of 1 and 2 mg/mL of CISE. In chicken meat, the addition of 1 and 2 mg/g of CISE decreased the number of 2-8 log CFU/g C. jejuni cells compared to without CISE at 42 °C. Moreover, C. jejuni was not detected at 1 mg/g CISE with 3 log CFU/g of inoculum after 4 days at 4 °C. Therefore, CISE could be used as a natural antimicrobial for the reduction of Campylobacter in the poultry meat supply.