The antimicrobial effect of wine on Listeria innocua in a model stomach system

Abstract

A model stomach, containing a food matrix and a synthetic gastric Xuid, was used to study the bactericidal eVect of ingested wine on Listeria innocua. Volumes of wine equivalent to the ingestion of one glass and half a bottle, led, over a period of less than 2 h, to a reduction of 3 and 4 logarithmic cycles of the initial population respectively. The inXuence of ethanol and organic acids, wine constituents with known antimicrobial properties, was investigated. Ethanol exhibited a higher bactericidal eVect than the mixture of the main wine organic acids. When testing the organic acids separately, malic and lactic acids were found to have the strongest eVect. The combination of ethanol with the organic acids acted synergistically but to a lesser extent than wine itself. The results suggest that the ingestion of wine during a meal may diminish the quantity of Listeria persisting further in the alimentary tract.

The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions

“…Various in vitro studies indicated that the potency of wine as an antibacterial agent was higher than ethanolic solutions at concentrations equivalent to the wine (Just & Daeschel, 2003;Weisse et al, 1995). Fernandes et al (2007) reported that malic acid and lactic acid were amongst the most effective organic acids in the inactivation of Listeria inocua NCTC 11288. Moretro and Daeschel (2004) found that the combination of organic acids (malic and tartaric) with ethanol (15%) and low pH ( 3.0) had significantly stronger antimicrobial activity than the sum of the individual effects of these components against various food-borne pathogens, indicating potential synergistic interactions.…”

“…Several studies demonstrate the antibacterial properties of wine against relevant food-borne pathogenic bacteria (Carneiro, Couto, Mena, Queiroz, & Hogg, 2008;Correia et al, 2003;Fernandes, Gomes, Couto, & Hogg, 2007;Moretro & Daeschel, 2004;SugitaKonishi, Hara-Kudo, Iwamoto, & Kondo, 2001;Waite & Daeschel, 2007;Weisse, Eberly, & Person, 1995). Weisse et al (1995) reported that red and white wines were able to reduce the viability of several bacteria responsible for traveller's diarrhoea by 5e6 log cycles in 20 min.…”

“…Moretro and Daeschel (2004) have shown that wine has bactericidal activity against E. coli, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus. More recently, Carneiro et al (2008) and Fernandes et al (2007) have focused their studies on the activity of wine against the important food-borne pathogens Listeria and Campylobacter jejuni, respectively. The exact mechanisms responsible for the antimicrobial effect of wine are, however, not fully understood.…”

Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni

“…Likewise, it has been shown that wine and some of its components are effective against some gastrointestinal pathogens such as E. coli, Salmonella, Listeria, Shigella, and Helicobacter pylori (Just & Daeshchel, 2003;Romero, Medina, Vargas, Brenes, & De Castro, 2007;Bellido et al, 1996;Brenner, Rothenbacher, Bode, & Adler, 1999;Fernández, Gomes, Couto, & Hogg, 2007;Mahady, Pendland, & Chadwick, 2003;Marimon, Bujanda, Gutiérrez-Stampa, Cosme, & Arenas, 1998;Sheth et al, 1988) and it has been proposed that the digestive qualities of wine are to a great extent the result of its antibacterial properties (Weisse et al, 1995).…”

Activity of wine against Campylobacter jejuni

“…than a physiological saline solution adjusted to the same pH, supporting the antibacterial role of other components of this fluid. The antibacterial effect of wine in model stomach systems, simulating the consumption of wine during a meal, has been demonstrated for E. coli O157:H7, Salmonella typhimurium (Just & Daeschel, 2003) and Listeria innocua (Fernandes, Gomes, Couto, & Hogg, 2007).…”