Main content area

Reduction of microbiological risk in minced meat by a combination of natural antimicrobials

Klančnik, Anja, Piskernik, Saša, Bucar, Franz, Vučković, Darinka, Možina, Sonja Smole, Jeršek, Barbara
Journal of the science of food and agriculture 2014 v.94 no.13 pp. 2758-2765
Campylobacter coli, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, antimicrobial agents, antimicrobial properties, bacteria, food chain, food safety, growth retardation, juices, minced meat, models, pathogens, refrigeration, risk, storage temperature, virulent strains
BACKGROUND: Responsibility for food safety must be taken through the entire food‐production chain, to avoid consumer cross‐contamination. The antimicrobial activities of an Alpinia katsumadai seed extract and epigallocatehin gallate (EGCG), and their combination, were evaluated against individual food‐borne pathogenic strains of Listeria monocytogenes, Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken‐meat juice and sterile minced meat as food models, and in minced meat with the naturally present microflora, as an actual food sample. RESULTS: The antimicrobial combination of the A. katsumadai extract and EGCG was the most efficient for C. jejuni growth inhibition, followed by inhibition of L. monocytogenes, which was reduced more efficiently in the bacterial cocktail than as an individual strain. The antimicrobial combination added to minced meat at refrigeration temperatures used in the food chain (8 °C) revealed inhibition of these pathogens and inhibition of the naturally present bacteria after 5 days. CONCLUSIONS: The antibacterial efficiencies of the tested combinations are influenced by storage temperature. Food safety can be improved by using the appropriate combination of natural antimicrobials to reduce the microbiological risk of minced meat. © 2014 Society of Chemical Industry