Abstract
The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.
Highlights
The need to produce healthy and safe food without the use of chemical additives has led to the development of technologies for the control of both pathogenic and spoilage microorganisms and high-quality standards
The aim of this study, realized in collaboration with the experimental station for the food preserving industry—S.S.I.C.A., Parma, Italy, was the achievement of two different objectives: (i) to assay the antimicrobial activity of a plant active extract from garlic (Allium sativum L.) and onion (Allium cepa L.) against an important foodborne pathogens, Listeria monocytogenes, added during the sausages’ manufacturing process; and (ii) to evaluate the effectiveness of the same vegetable extract during the shelf-life of packed vacuum-cooked ham slices that were artificially contaminated with L. monocytogenes
The antibacterial capability of plant extracts containing natural compounds derived from garlic and onion was tested against the psychrotrophic foodborne pathogen L. monocytogenes, which was artificially inoculated in sausages and in cooked ham slices
Summary
The need to produce healthy and safe food without the use of chemical additives has led to the development of technologies for the control of both pathogenic and spoilage microorganisms and high-quality standards. Different extracts of spices can be effectively used as natural additives alone or in combination with other conservation technologies They can act on food preservation with an inhibitory effect on the spoilage microbial population, both Gram-positive and Gram-negative bacteria. The aim of this study, realized in collaboration with the experimental station for the food preserving industry—S.S.I.C.A., Parma, Italy, was the achievement of two different objectives: (i) to assay the antimicrobial activity of a plant active extract from garlic (Allium sativum L.) and onion (Allium cepa L.) against an important foodborne pathogens, Listeria monocytogenes, added during the sausages’ manufacturing process; and (ii) to evaluate the effectiveness of the same vegetable extract during the shelf-life of packed vacuum-cooked ham slices that were artificially contaminated with L. monocytogenes
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