Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef

Abstract

Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant (p < 0.01) reduction in the counts of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log10 CFU/g, respectively, compared to control, by the 18th day of storage. Moringa leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products’ safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.

In vitro study of antioxidant and antimicrobial potential of Moringa oleifera leaves as a green food preservative in chicken burger

“…Moreover, after 7 days of storage, C.B treated with MO (1% and 2% concentrations of MOPE and WMOP) showed considerably less TPCs than the control. This observation aligns with previous reports indicating that polyphenols and bioactive ingredients in MO leaves possess antimicrobial properties against various pathogenic bacteria (Ramli et al, 2020(Ramli et al, & 2021Abdallah et al, 2023). Several bioactive ingredients, like pterygospermin found in MO leaves, exhibit antimicrobial capacities that can mitigate the levels of harmful bacteria in meat products, thus contributing to their prolonged shelf life and serving as natural food preservatives.…”

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

“…In contrast, the fermented MOS tea extract was unable to restrict the growth of any of the microbes. Abdallah et al., had previously noted that the potent antimicrobial effects of M. oleifera leaves extract is due to the presence of low molecular weight proteins and peptides [54] . It thus stands to reason that these biomolecules become deactivated in the fermented MOS tea during processing, hence the complete abrogation of antimicrobial activity.…”

Exploring the Influence of Moringa oleifera Leaves Extract on the Shelf Life of Ground Beef during Refrigerated Storage

“…The moringa oleifera leaves extract has been found to prevent the growth of microorganisms [21]. [4] it was observed that the aerobic plate count (APC) of beef meatballs treated with varying concentrations of MLE (0.5%, 1%, and 2%) stayed consistently below the threshold of 7 log10 CFU/g throughout the 18day storage period. This finding is significant as it aligns with the maximum permissible limit (MPL) for APC in ground beef, as defined by the International Commission on Microbiological Specifications for Foods (ICMSF) [22].In a similar vein, Hazra et al, [23] demonstrated a significant reduction (p < 0.05) in total plate counts (TPCs) in ground buffalo meat following the addition of 1.5% and 2% MLE.…”

“…Although the effectiveness of these treatments has been proven, there have been concerns expressed about potential health risks and environmental consequences associated with them. Within the confines of this particular approach, the analysis of natural preservatives, such as Moringa oleifera, offers a persuasive alternative that effectively addresses the intersection of food safety, nutritional value, and environmental sustainability according to the research conducted by Abdallah et al, [4].…”