Active Polyvinylpyrrolidone Enriched with Garlic Extract

An area of increasing demands, these years, is the fabrication of antimicrobial and antioxidant edible materials used for monitoring food-related bacterial illnesses mostly responsible for the contamination of raw foodstuffs. The goal of this work was to use the polyvinylpyrrolidone (PVP) enriched with garlic extract to control Listeria monocytogenes (LM) and Staphylococcus aureus (SA) in fresh sheep meat over chilled temperature condition for one week.  The obtained minced meat were divided into 100 g portions, inoculated with 7 log CFU/g SAandLM, aseptically packed in designated PVP containing garlic extract at concentrations of 0, 0.25 and 0.5%, and transferred into the sterile polyethylene bag. All samples were stored at refrigerated temperature for one week.  Based on our findings, the PVP enriched with garlic extract (0.25 and 0.5%) could decrease the counts of LM and SAup to 2.30-2.82 and 2.51-1.36 log CFU/g, respectively (P < 0.05).  The findings of the current work indicated that PVP containing garlic extract at concentrations of 0.25 and 0.5% had inhibitory effects againstLM and SAin raw sheep meat.