Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter

Abstract

This research studied the survival of high (7 log cfu/mL) and low (3 log cfu/mL) inoculum levels of Campylobacter in white and red wines and in grape and tomato juices, which could function as potential antimicrobial marinade ingredients. For comparison, survival was also studied in a commercial poultry meat marinade. White and red wines were shown to have very high bactericidal effects against Campylobacter. High counts were rapidly inactivated to undetectable numbers within 15 min in white wine and within 1 h in red wine, and low counts within 15 min in white wine and within 30 min in red wine. By contrast, grape and tomato juices did not possess high bactericidal effects against Campylobacter because even low counts were occasionally detected after 48 h. The commercial marinade had rather high bactericidal effects against Campylobacter; the high counts were inactivated in most cases within 48 h, and all the low counts were inactivated within 3 h. When testing chicken meat inoculated with Campylobacter and subsequently submerged in white or red wine, the antibacterial activity of the wine was largely reduced. Wines lowered the Campylobacter load inoculated on chicken meat by approximately 1 log cfu/mL over 48 h. The results suggest that wines could be used as antimicrobial ingredients together with the addition of further antimicrobial agents in meat marinades to reduce the numbers of Campylobacter in naturally contaminated poultry products, thus lowering the risk of Campylobacter cross-contamination and transmission through food.

Extraintestinal pathogenic Escherichia coli in poultry meat products on the Finnish retail market

“…It has been stated that acidification of a traditional marinade resulted in greater lethality of E. coli O157:H7 compared with otherwise similar marinades that were not further acidified [27,28]. The pH of commercial marinades used in Finnish retail poultry meat products ranges from pH 4.16 ± 0.03 [29] to pH 4.5 [30]. It has been speculated that the buffering capacity of meat might neutralize the acidic components in marinades, leading to a decreased antimicrobial effect [8].…”

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.…”

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 .…”