Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter

P. Isohanni, T. Alter, P. Saris, Ulrike Lyhs

Research output: Contribution to journalJournal articleResearchpeer-review

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.
Original languageEnglish
JournalPoultry Science
Volume89
Issue number12
Pages (from-to)2704-2710
ISSN0032-5791
DOIs
Publication statusPublished - 2010
Externally publishedYes

Keywords

  • Animal Science and Zoology
  • Campylobacter
  • Chicken meat
  • Juice
  • Survival
  • Wine
  • antiinfective agent
  • plant extract
  • animal
  • article
  • Campylobacter jejuni
  • chicken
  • drug effect
  • food handling
  • grape
  • meat
  • methodology
  • microbiology
  • tomato
  • wine
  • Animals
  • Anti-Infective Agents
  • Chickens
  • Food Handling
  • Lycopersicon esculentum
  • Meat
  • Plant Extracts
  • Vitis
  • Vitaceae
  • AGRICULTURE,
  • ESCHERICHIA-COLI O157-H7
  • MODEL STOMACH SYSTEM
  • FOODBORNE PATHOGENS
  • CHICKEN MEAT
  • JEJUNI
  • PRODUCTS
  • SURVIVAL
  • RETAIL
  • INFECTIONS
  • PREVALENCE
  • survival
  • chicken meat
  • juice
  • bacterial load
  • chicken meat poultry product
  • grape juice soft drink
  • marinade ingredients
  • red wine alcoholic beverage
  • tomato juice soft drink
  • white wine alcoholic beverage
  • Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Aerobic Helical or Vibrioid Gram-Negatives [06210] Campylobacter jejuni species pathogen strain-NCTC 11168, strain-SlaCJ26, strain-RetCJ29 Campylobacter coli species pathogen strain-RetCC27
  • 13502, Food technology - General and methods
  • 13512, Food technology - Malts, brews and other fermentation products
  • 13520, Food technology - Poultry and eggs
  • 31000, Physiology and biochemistry of bacteria
  • Foods
  • ANTIMICROBIAL ACTIVITY
  • CAMPYLOBACTER
  • FOOD SAFETY ANIMAL FOODS
  • GRAPE JUICES
  • INHIBITION
  • MARINADES
  • MICROORGANISMS
  • RED WINES
  • SOAKING
  • TOMATO JUICES
  • WHITE WINES
  • WINES
  • Meat, poultry and game
  • Poultry and products

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