Effects of red wine and grape juice against foodborne pathogens and probiotics

Numerous studies have been documented describing the burgeoning health benefits of red wine consumption, including anti-oxidative, anti-carcinogenic, antiinflammatory and anti-cardiovascular and antibacterial properties. The inhibitory effects against pathogens may be attributed to the catechin and resveratrol found in red wines. This research was aimed to analyze the effects of red wine and grape juice against foodborne pathogens, Helicobacter pylori, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella Typhimurium and Shigella boydii, and the probiotic bacteria, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, and Bifidobacterium animalis. All the foodborne pathogens were grown at their respective incubation conditions overnight with an initial concentration of each pathogen being 1010 CFU/mL. The probiotics were also grown at their respective anaerobic conditions and the initial number of each probiotic was 10 CFU/mL. The different wines, Pinot Noir, Shiraz, and Zinfandel, to name a few, and grape juices were screened against the pathogens using the pour plate technique.