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Abstract
Edible antimicrobial coatings have recently emerged as a novel approach to increase the shelf life of products. An edible antimicrobial coating consisting of Chitosan/Carrageenan with the antimicrobial Allyl Isothiocyanate (AITC) at varying concentrations was found to be inhibitory against Campylobacter. coli and S. Typhimurium at low and high inoculum concentration on chicken breasts over a 21-day storage period at 4°C (p ≤ 0.05). Additionally, the natural microflora of chicken breasts such as Lactic Acid Bacteria, Aerobic Bacteria, Yeasts, and Molds was also inhibited by the antimicrobial coating over a 21-day storage period at 4°C (p ≤ 0.05). However, the antimicrobial coating had a detrimental effect on the quality of the chicken breasts by decreasing the pH, increasing rancidity, and developing undesirable colors. Edible antimicrobial coatings reduce Campylobacter. coli, S. Typhimurium, and spoilage bacteria populations, thus showing potential to be used as antimicrobial packaging to increase shelf life of fresh poultry.