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In normal healthy animal, most of the tissues which ultimately become meat and meat products, including muscle, fat and various edible organs are sterile. During slaughter and processing all potential edible tissues are subjected to contamination from a variety of sources within and outside the animal (Ayres, 1995). Due to high nutrient content and poor hygienic conditions during handling, collection and processing, meat is considered to be highly perishable commodity. Owing to their nature and possessing favourable intrinsic factors, meat is frequently subject to microbial contamination. Such contamination of meat is a major economic loss and may lead to public health problems when utilized as an ingredient in processed products.

Effect of Aqueous Extracts of Indian Spices on Inoculated Listeria Monocytogenes in Chicken Breast Muscle