Plant Extracts for the Control of Listeria monocytogenes in Meat Products

Abstract

The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

“…[57] Alternatively, certain plant active extracts were demonstrated to limit the growth of foodborne pathogens including L. monocytogenes on that kind of product, which is often attributed to high contents of polyphenolic compounds. [13,58–61] However, in our assays, the alternative PRE employed following the manufacturer’s recommended concentration was less efficient than sodium nitrite (≥ 90 mg/kg) or the VS alternative solution in reducing L. monocytogenes growth during the first 3 weeks of storage. A similar trend was obtained using the newly developed strategy Lallemand solution (YE) to replace or reduce nitrite salts.…”

Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

“…The inhibitory effect of the VS alternative (with high sodium nitrate content) against L. monocytogenes is not surprising since natural nitrate is reduced to nitrite (to reach an expected concentration of 80 mg NaNO 2 /kg in our assays) during food processing via the nitrate reductase activity of starter cultures 45 . Alternatively, certain plant active extracts were demonstrated to limit the growth of foodborne pathogens including L. monocytogenes on that kind of product, which is often attributed to high contents of polyphenolic compounds 11 , 46 – 49 . However, in our assays, the alternative PRE employed following the manufacturer’s recommended concentration was less efficient than sodium nitrite (≥90 mg/kg) or the VS alternative solution in reducing L. monocytogenes growth during the first 3 weeks of storage.…”

Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

“…Plant extracts and essential oils are commonly incorporated into the preparation of food products to enhance their characteristics. Furthermore, the antioxidant properties exhibited by the molecules present in these plant-based ingredients can play a significant role in preventing natural products’ deterioration, especially lipid oxidation, benefiting the end user [ 79 ]. Throughout history, medicinal plants and spices have been employed to manage microbial changes and harness their antimicrobial activity in food preservation.…”

“…), juniper ( Juniperus communis L.), mint ( Mentha piperita L.), rosemary ( Rosmarinus officinalis L.), sage ( Salvia officinalis L.), clove ( Syzygium aromaticum L.), thyme ( Thymus vulgaris L.), lavender ( Lavandula angustifolia L.), and lemon balm ( Melissa officinalis L.) have demonstrated the ability to extend the shelf life of various food products. These extracts and oils exhibit bacteriostatic and fungistatic effects, attributed to the presence of biologically active compounds such as phenols, aldehydes, ketones, and terpenes [ 41 , 74 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 ]. The application of these natural extracts has been explored for the preservation of cheeses, mousses, cereals, fruit and vegetable juices, mayonnaise, and meat products (see Table 3 ).…”