摘要：The growth of microorganisms on the surface of solids and semi-solid food can be overcome with the application of
antimicrobial agents to extend the shelf life. Linalool fall under the category of generally recognized as safe and
recently trend are growing for utilization of natural antimicrobial agent to resolves issues related food spoilage. The
present study was carried out to understand the effect of linalool - an essential oil - in the preservation of poultry meat.
As the concentration of linalool increased from 20 to 120µl/ml shows increased zone of inhibition from 16.67 to 35mm
against Escherichia coli and for Staphylococcus aureus increased from 7.6 to 45mm. The optimum concentration of
linalool was 100µl/ml. The minimum inhibitory concentration of linalool was determined at pH 6. The further study was
carried out to determine the effect of pH on antimicrobial property of Linalool. The maximum antimicrobial activity
was observed at pH range 6-7. The total plate count of linalool treated sample increases which were comparatively low
to control sample. The linalool treated chicken sample was preserved up to 4 days at 4º
C.
