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

Autori
Klančnik, Anja, Piskernik, Saša ; Bucar, Franz ; Vučković, Darinka ; Smole Možina, Sonja ; Jeršek, Barbara

Izvornik
Journal of the science of food and agriculture (0022-5142) 94 (2014), 13; 2758-2765

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antimicrobials ; Alpinia katsumadai ; EGCG ; bacterial cocktail ; minced meat ; food safety

Sažetak
Responsibility for food safety must be taken through the entire food28 production chain, to avoid consumer cross-contamination. The antimicrobial activities of an 29 Alpinia katsumadai seed extract and epigallocatehin gallate (EGCG), and their combination, 30 were evaluated against individual food-borne pathogenic strains of Listeria monocytogenes, 31 Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken-meat 32 juice and sterile minced meat as food models, and in minced meat with the naturally present 33 microflora, as an actual food sample. 34 35 The antimicrobial combination of the A. katsumadai extract and EGCG was the 36 most efficient for C. jejuni growth inhibition, followed by inhibition of L. monocytogenes, 37 which was reduced more efficiently in the bacterial cocktail than as an individual strain. The 38 antimicrobial combination added to minced meat at refrigeration temperatures used in the 39 food chain (8 °C) revealed inhibition of these pathogens and inhibition of the naturally 40 present bacteria after 5 days. 41 42 The antibacterial efficiencies of the tested combinations are influenced by 43 storage temperature. Food safety can be improved by using the appropriate combination of 44 natural antimicrobials to reduce the microbiological risk of minced meat.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Kliničke medicinske znanosti, Biotehnologija

POVEZANOST RADA