## 3 Results and Discussion
### Effect of AITC on the Microbiological Properties of Chicken Meat
monocytogenes_ is able to proliferate in chilled, stored poultry meat and poses a serious threat to the food industry as a postprocessing contaminant, increasing food safety risks. As shown in this study, four-times MIC concentration of AITC prominently reduced _L. monocytogenes_ counts on day 14 compared to the inoculated control. The inhibitory effect of AITC was also evaluated by [PERSON] et al. [67], who used transmission electron microscopy (TEM) to study _L. monocytogenes_ cells treated with AITC and found that this component reduced intracellular ATP levels and altered internal cell structures in the cells without causing cell wall damage. Furthermore, [PERSON] et al. [3] applied 0.6 and 1.2 \(\upmu\)g/h AITC to fresh chicken breasts stored in modified atmosphere packaging at 4 \({}^{\circ}\)C for 21 days. In their study, they observed a maximum reduction of 0.77 log\({}^{10}\) CFU/g _Listeria_ count and 1.3 log\({}^{10}\) CFU/g \(S\). Typhimurium count. In a study by [PERSON] [28], they applied acidified \(\kappa\)-carrageenan/chitosan coatings containing 25-50 \(\upmu\)L/g AITC or 100-250 mg/g mustard and they confirmed the antibacterial effect of AITC and noticed a reduction in the viability of _L. monocytogenes_ and aerobic bacteria on cooked, cured roast chicken slices by 4.1 to \(>\)7.0 log\({}^{10}\) CFU/g. In our previous experiments, we investigated the effect of AITC in chicken meat, and AITC, especially at 1000 ppm, which reduced the growth of _P. lundensis_, _St. aureus_, and _Bacillus cereus_ and resulted in a reduction of 3 log\({}^{10}\) CFU/g in AMCs [66]. In this regard, [PERSON] et al. [31] microencapsulated AITC in a concentration of 500, 750, or 1000 ppm mixed in sausage batters (17.59% beef, 60.67% pork, and 17.59% lard) that were stored at 13 \({}^{\circ}\)C for 25 days. They found that AITC at 750 and 1000 ppm was able to reduce the number of _E. coli_ O157:H7 by 6.5 log\({}^{10}\) CFU/g after processing for approximately 21 and 16 days. [PERSON] et al. [68] investigated the combined effect of AITC and carvacrol applied together with phenolic acids (PA), ferulic acid (FA), o-cumaric acid (CA), and p-hydroxybenzoic acid (AHB) in vitro and in dry fermented sausages. They observed an MIC value of 0.25; 1.3; 5.12; 18.27; and 37 mM for AITC, carvacrol, FA, CA, and AHB, respectively, when they were tested against a five-strain mixture of _E. coli_ O157:H7. AITC showed synergism with all phenolic acids (FA, CA, and AHB) in contrast to carvacrol, which only showed synergism with o-cumaric acid. The strongest synergistic effect was observed with the combination of AITC and CA at 10-20-times the MIC in dry fermented sausages. It was also noted that the number of _E. coli_ O157 was reduced by \(\geq\)5 log cycle after 21 days. [PERSON] et al. [38] investigated the antimicrobial potential of AITC-rich horseradish distillates added to a filter paper disc and packaged with ground beef patties. It was observed that, after 7 days of storage at 12 \({}^{\circ}\)C, at aerobic conditions (4000 nL distillate/L), the growth of _St. aureus_, _E. coli_ O157:H7, _S. Typhimurium, and _L. monocytogenes_ was completely inhibited by the applied antimicrobial agent. AITC inhibits G-veBs more than G+veBs [34; 37]. In a study by [PERSON] and [PERSON] [1], using AITC with high-pressure processing in raw ground chicken meat, they observed 5 log reduction in _Salmonella_ survivals at 350 MPa (4 min)combined with 0.05% AITC (\(w/w\)). [PERSON] et al. [34] investigated the antimicrobial effect of liquid AITC in vitro against G+veB (_L. monocytogenes_) and G-veB bacteria (_Salmonella_ Montevideo and _E. coli_ O157:H7), and they found that G-veB were more sensitive to AITC than G+veB. Their studies have shown that AITC caused cell membrane damage in the G-veB studied. Under the influence of AITC, their cells did not exhibit cell lysis but their metabolites leaked [34].