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Recipes for Antimicrobial Wine Marinades against Bacillus cereus , Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella enterica
Author(s) -
Friedman Mendel,
Henika P.R.,
Levin C.E.,
Mandrell R.E.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00418.x
Subject(s) - listeria monocytogenes , bacillus cereus , salmonella enterica , escherichia coli , wine , salmonella , antimicrobial , listeria , food science , microbiology and biotechnology , biology , cereus , foodborne pathogen , bacteria , biochemistry , genetics , gene
We have evaluated bactericidal activities against Bacillus cereus , Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella enterica of several antimicrobial wine recipes, each consisting of red or white wine extracts of oregano leaves with added garlic juice and oregano oil. Dose‐response plots were used to determine the percentage of the recipes that resulted in a 50% decrease in colony‐forming units (CFU) at 60 min (BA 50 ). Studies designed to optimize antibacterial activities of the recipes demonstrated that several combinations of the naturally occurring plant‐derived ingredients rapidly inactivated the above mentioned 4 foodborne pathogens. We also showed that (a) incubation temperature affected activities in the following order: 37 °C > 21 °C > 4 °C; (b) varying the initial bacterial concentrations from 10 3 to 10 4 to 10 5 CFU/well did not significantly affect BA 50 values; (c) storage of 3 marinades up to 2 mo did not change their effectiveness against Salmonella enterica ; and (d) polyphenolic compounds isolated by chromatography from red wine exhibited exceptional activity at nanogram levels against 2 strains of Bacillus cereus . These observations suggest that antimicrobial wine formulations have the potential to improve the microbiological safety of foods.