@article{Pasquali_Schinzari_Lucchi_Mandrioli_Toschi_De Cesare_Manfreda_2020, title={Preliminary data on the antimicrobial effect of <em>Cannabis sativa</em> L. variety Futura 75 against food-borne pathogens <em>in vitro</em> as well as against naturally occurring microbial populations on minced meat during storage}, volume={9}, url={https://www.pagepressjournals.org/ijfs/article/view/8581}, DOI={10.4081/ijfs.2020.8581}, abstractNote={&lt;p&gt;In the present study, the antimicrobial effect of&lt;em&gt; Cannabis sativa&lt;/em&gt; Futura 75 was evaluated both&lt;em&gt; in vitro&lt;/em&gt; against foodborne bacterial pathogens, and on food against naturally occurring microbial groups of minced meat stored for 8 days at 4°C. Ethanol extraction was performed on the grind of the inflorescence. After extraction, ethanol was completely evaporated and substituted by water. Serial dilutions of the extract, the grind and cannabidiol 99% were added to Nutrient Agar and spotted with &lt;em&gt;Listeria&lt;/em&gt; &lt;em&gt;monocytogenes,&lt;/em&gt; &lt;em&gt;Salmonella&lt;/em&gt; &lt;em&gt;Typhimurium&lt;/em&gt;, &lt;em&gt;Escherichia coli&lt;/em&gt; and&lt;em&gt; Staphylococcus&lt;/em&gt; spp. Regarding the evaluation on food, 50 mL of extract, characterised by CBD at concentration of 322,70 μg/mL, were added to 2.5 kg of minced beef meat. Meat was divided into aliquots and stored for 8 days at 4°C. At 0, 1, 2, 3, 4, 7, and 8 days, aerobic bacteria, enterobacteria, coliforms and E. coli were enumerated. All tested products were efficient against Gram +. In particular, extract corresponding to CBD concentration of 0.017 and 0.3 mg/mL were effective against &lt;em&gt;L. monocytogenes&lt;/em&gt; and &lt;em&gt;Staphylococcus&lt;/em&gt; spp. respectively. After 8 days of storage at 4°C, treated minced meat showed a bright red colour in comparison to a brownish control meat. Moreover, Enterobacteriaceae and coliforms were significantly reduced of 2.3 log CFU/g and 1.6 log CFU/g respectively in treated meat in comparison to the control. Although preliminary, the present study suggests the antimicrobial properties of the extract of &lt;em&gt;Cannabis sativa&lt;/em&gt; both in vitro and in minced meat.&lt;/p&gt;}, number={2}, journal={Italian Journal of Food Safety}, author={Pasquali, Frédérique and Schinzari, Marco and Lucchi, Alex and Mandrioli, Mara and Toschi, Tullia Gallina and De Cesare, Alessandra and Manfreda, Gerardo}, year={2020}, month={Aug.} }