Abstract
Controlling Listeria in food is a major challenge, especially because it can persist for years in food processing plants. The best option to control this pathogen is the implementation of effective cleaning and disinfection procedures that guarantee the safety and quality of the final products. In addition, consumer trends are changing, being more aware of the importance of food safety and demanding natural foods, minimally processed and free of chemical additives. For this reason, the current consumption model is focusing on the development of preservatives of natural origin, from plants or microorganisms. In sum, this study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains, using in vitro test (agar diffusion test, minimum bactericidal concentration (MBC), and time-kill curves) and challenge test in food trials (carne mechada, salami, fresh salmon, lettuce, brine, and mozzarella cheese). The results presented in this work show that citrus extract, at doses of 5 and 10%, had a relevant antimicrobial activity in vitro against the target strains tested. Besides this, citrus extract applied on the surface of food had a significant antilisterial activity, mainly in carne mechada and mozzarella cheese, with reductions of up to eight logarithmic units with respect to the control. These results suggest that citrus extract can be considered a promising tool to improve the hygienic quality of ready-to-eat foods.
Highlights
Foodborne diseases are a reality affecting thousands of people in industrialized countries every year
This study aims to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains, using both in vitro and food trials
As reported by Barreca et al [26], flavonoids such as hesperetin and hesperidin exert a greater inhibitory activity in vitro against Gram-negative bacteria, whilst another research has shown that the antimicrobial activity of naringin and its derivatives is greater against Gram-positive such as Listeria spp
Summary
Foodborne diseases are a reality affecting thousands of people in industrialized countries every year. According to the report published by EFSA in 2019 “The European Union One Health 2018 Zoonoses Report” [1], the trend of food and waterborne outbreaks have remained constant since 2014. These were caused by Campylobacter jejuni, Listeria monocytogenes, Salmonella enterica, or verotoxigenic Escherichia coli, among others. A growing trend has been observed in the number of outbreaks caused by L. monocytogenes It is considered one of the most serious zoonosis, forward by C. jejuni and S. enterica, causing the highest hospitalization and fatality rates (25–30%, similar to other pathogens such as Salmonella) [2,3], in young, old, pregnant, and immunosuppressed (YOPI) consumers. There was an increase in outbreaks observed triggered by the intake of fresh-cut fruits and vegetables [6]
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