Activity of wine against Campylobacter jejuni

Abstract

This study focuses on the activity of wine against the important food-borne pathogen Campylobacter jejuni. The kinetics of inactivation of two strains of C. jejuni (one food-borne and one clinical) were characterised in various scenarios of exposure to wine and wine components. Undiluted wine was found to rapidly inactivate C. jejuni (>6D inactivation within 30 s); further inactivation data were obtained from experiments performed in wine diluted with water (1:2 and 1:4). Experiments with isolated antimicrobial fractions of wine (ethanol and certain organic acids) suggest that these two components act synergistically, demonstrating an inactivation capacity similar to wine itself. The results indicate that the exposure of contaminated food to wine, as in marinade conditions, significantly reduces the number of viable cells of C. jejuni. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to infer the effect of wine against C. jejuni in a consumption-like scenario. Wine was found to potentiate the anti-Campylobacter effect of gastric fluid. The results strongly suggest that the ingestion of wine during a meal may greatly diminish the quantity of C. jejuni persisting further in the alimentary tract, thus lowering the risk of infection.

Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni

“…The microbicidal power of wine has been reported in studies carried out with other intestinal pathogens such as S. typhimurium, S. sonnei, and enterotoxigenic E. coli (Bellido et al, 1996;Sheth et al, 1988;Weisse et al, 1995), as well recently against C. jejuni (Carneiro et al, 2007). As can be seen, red wines have a higher microbicidal effect against C. jejuni LP1 than white wine.…”

“…Several authors (Bellido et al, 1996;Sheth et al, 1988;Weisse et al, 1995) have attributed the antimicrobial effect against intestinal pathogens to the combined effect of pH and ethanol content. Certain organic acids combined with alcohol cause the reduction in the viability of C. jejuni (Carneiro et al, 2007).…”

“…Despite the extended studies on the effect of wine on numerous food pathogens, in spite of the worldwide importance of Campylobacter, and despite the fact that the general influence of this beverage on the viability of this pathogen has been recently reported (Carneiro, Couto, Mena, Queiroz, & Hogg, 2007), there is no information available on the influence of the phenolic compounds in wine on the viability of this pathogen. In this work, we will study the effect of wine as well as of its different components, particularly phenolic components, on a clinical strain of C. jejuni involved in a food borne disease outbreak.…”

Antimicrobial activities of red wine-based formulations containing plant extracts against Escherichia coli O157:H7 and Salmonella enterica serovar Hadar

“…(Oliveira et al, 2013;Radovanovic, Jovancicevic, Radovanovic, Mihajilov-Krstev, & Zvezdanovic, 2012;Tenore, Basile, & Novellino, 2011;Yu & Ahmedna, 2013). Wine based marinades have been found to inhibit common foodborne bacteria (Birk & Knøchel, 2009;Carneiro, Couto, Mena, Queiroz, & Hogg, 2008;Isohanni, Alter, Saris, & Lyhs, 2010;Rhoades, Kargiotou, Katsanidis, & Koutsoumanis, 2013), but addition of other bioactive components to the wine often improves antimicrobial efficacy.…”

Alcohol and the digestive system – should it always be blamed?

“…Obecnie jest potwierdzone przeciwbakteryjne działanie wina na szczepy bakteryjne: Salmonella typhimurium, Shigella sonnei, Salmonella enteritidis, Escherichia coli, Campylobacter jejuni [101][102][103]. Bardzo ciekawe wnioski przyniosły zakrojone na szeroką skalę badania epidemiologiczne dotyczące związku pomiędzy infekcją Helicobacter pylori (H. pylori) a spożyciem alkoholu.…”