The Protective Effect of Alcohol on the Occurrence of Epidemic Oyster-Borne Hepatitis A

Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni

“…It has been stated that the intake of wine with >10°of ethanol may protect against enteric pathogens and even against the infection caused by the virus of hepatitis A present in foods such as oysters (Desenclos, Klontz, Wilder, & Jun, 1992). According to this, the bactericidal power of wine may be partially attributed to ethanol, because when concentrations of wine are lower than 25% this compound does not significantly affect the viability of the microorganism.…”

Thermally treated wine retains antibacterial effects to food-born pathogens

“…A number of in vitro studies demonstrated the efficacy of wine against a variety of food-born pathogens (Dolara, Arrigucci, Cassetta, Fallani, & Novelli, 2005;Marimon, Bujanda, GutierrezStampa, Cosme, & Arenas, 1998;Moretro & Daeschel, 2004;Weisse, Eberly, & Person, 1995). In addition, several studies showed that wine consumption may be protective against foodborn illness as well as against Helicobacter pylori infection (Brenner, Rothenbacher, Bode, & Adler, 1999;Desenclos, Klontz, Wilder, & Gunn, 1992;Murray et al, 2002).…”

Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?

“…Numerous wine-based marinades have been shown to be effective against the detrimental effects of foodborne pathogens and background flora on meat products 64,66,67 . Thus, in addition to the improvement of microbial food safety, wine consumed with a meal may also be protective against alimentary infections 68,69 . In addition to the described short-term effects of wine, there are long-term effects which are mediated by its constituents, but elaboration of those effects and of the associated underlying molecular mechanisms exceeds the scope of this article.…”