Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef

Rhoades, Jonathan; Kargiotou, C.; Katsanidis, Eugenios; Koutsoumanis, Kostas

doi:10.1016/j.fm.2013.06.010

Cited by 38 publications

(13 citation statements)

References 25 publications

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“…Microbial counts revealed statistically significant differences ( P < 0.05) between batches (data not shown), probably due to the washing out of some microbial cells during the dipping. So, the test was repeated in the same manner, except that prior to the treatment with the extract or with the control solution, inoculated steaks were incubated at 4 °C for 2 h to allow the bacterial adhesion to the meat surface (Rhoades and others ). This tool allowed the obtainment of constant initial microbial loads among batches, that we considered an important requisite not only to simulate the highest microbial contamination that can naturally occur in fresh meats (Ercolini and others ; Papadopoulou and others ), but also to compare the data of the antimicrobial efficacy of M. punicifolia extract used at different concentrations.…”

Section: Resultsmentioning

confidence: 99%

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Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

Tremonte

Sorrentino

Succi

et al. 2015

Journal of Food Science

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In the present study, a multiple approach was used to characterize Malpighia punicifolia extract and to evaluate its inhibitory activity against several meat spoilage bacteria. First, volatile fraction, vitamins and phenolic compounds of the extract obtained by supercritical fluid extraction were determined by GC‐MS and HPLC. Then, the antimicrobial action of the extract was in vitro evaluated against Pseudomonas putida DSMZ 291T, Pseudomonas fluorescens DSMZ 50009T, Pseudomonas fragi DSMZ 3456T, and Brochothrix thermosphacta DSMZ 20171T by the agar well diffusion assay and by the agar dilution test. Based on the results of the minimum inhibitory concentration (MIC) against the assayed bacteria, 4 different concentrations of the extract were used in a challenge test on water buffalo steaks stored for 21 d at 4 °C. Results of chemical analyses showed that M. punicifolia extract is characterized by the presence of several compounds, already described for their antimicrobial (phenolic acids, flavonones, and furanes) and antioxidant (ascorbic acid) properties. The in vitro detection of antimicrobial activities highlighted that the extract, used at 8% concentration, was able to inhibit all the target bacteria. Moreover, very low MIC values (up to 0.025%) were detected. In situ tests, performed on water buffalo steaks treated with the extract in the concentration range 0.025% to 0.05%, showed a strong inhibition of both intentionally inoculated bacteria and naturally occurring microorganisms. Positive results, in terms of color and odor, were also observed during the entire storage of steaks preserved with the extract.

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Section: Resultsmentioning

confidence: 99%

“…A 2 nd test was performed as described previously, except that after inoculation with the 4‐strain cocktail, steaks were incubated at 4 °C for 2 h to allow the bacterial adhesion to the meat surface (Rhoades and others ). Then steaks were divided into 5 batches and treated as described above.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

Tremonte

Sorrentino

Succi

et al. 2015

Journal of Food Science

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“…(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.…”

Section: Introductionmentioning

confidence: 99%

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

2015

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“…One potential approach to reducing the counts of E. coli could be the application of natural and sustainable substances with antimicrobial properties. Red and white wines have demonstrated antimicrobial activity under various experimental conditions against spoilage and pathogenic food bacteria such as Bacillus spp., Escherichia spp., Listeria spp., Salmonella spp., Sigella, Pseudomonas spp., Campylobacter jejuni, Yersinia enterocolitica, Vibrio spp., and Staphylococcus aureus [6][7][8][9][10][11][12][13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

Santoro

Skroza

Dugandžić

et al. 2020

Foods

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Five different wines (standard Graševina, macerated Graševina with and without sulfur, rosé, and standard Plavac Mali), all typical Croatian wines, were tested to determine the antimicrobial activity against two Escherichia coli bacterial strains (ATCC® 25922 and ATCC® 8739) in vitro and using sea bass (Dicentrarchus labrax) fillets as food matrix. The chemical composition of wines (pH, acidity, alcohol, total phenolics, anthocyanins, tannins, and sulfur content) and antimicrobial activity (minimal inhibitory concentration (MIC), agar-well diffusion method) were determined. The total phenolic content of the wines ranged from 305–3210 mg gallic acid equivalents per liter (GAE/L), and did not correlate to antimicrobial activity. The two wines with the lowest phenolic content (standard Graševina and rosé) had the lowest MIC values (122 and 429 mg GAE/L). A specific relation between the winemaking process and a particular MIC value was not established. There was also no relation found between the pH value, ethanol content, sulfur, or phenolics in regards to the antimicrobial effect. In fish fillets marinated in wine + water mixture (v/v = 1:1) and inoculated with 7 log colony forming units (CFU)/25 g the growth of bacteria was reduced after three days of storage at 4 °C. Subsequent storage resulted in the growth of bacteria in all samples, with the lowest growth of E. coli ATCC® 25922 in macerated Graševina and E. coli ATCC® 8739 in standard Graševina. All wines showed the capacity to reduce the number and growth of heavily infected sea bass filets, but correlation with specific wine constituents was not found. Taking into account the numerous reactive mechanisms between food and wine, all in vitro studies in controlled laboratory conditions should be further verified in the relevant environment, and additional research is needed to clarify the role of individual wine components in the mechanism of antimicrobial activity.

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Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef

Cited by 38 publications

References 25 publications

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

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

Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

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