https://doi.org/10.4081/ijfs.2024.12447
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Submitted: 3 March 2024
Accepted: 23 April 2024
Published: 20 May 2024
Accepted: 23 April 2024
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past few years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public’s health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.
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How to Cite
1.
Roila R, Stefanetti V, Carboni F, Altissimi C, Ranucci D, Valiani A, Branciari R. Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations. Ital J Food Safety [Internet]. 2024 May 20 [cited 2024 Nov. 21];13(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/12447
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