A new seasoning with potential effect against foodborne pathogens

- A natural seasoning from wine pomace is described as an antimicrobial ingredient.
- Seasoning at 40 g L−1 provided bactericidal effect against S. aureus and L. innocua.
- The growth of E. coli was completely inhibited by the seasoning at 40 g L−1
- Seasoning at 20 g L−1 reduced the growth of E. coli, L. innocua and S. aureus.

The food industry is constantly looking for natural alternatives to chemical additives. Recently, a new red wine pomace seasoning (RWPS) with flavoring, antioxidant, and antimicrobial activities has been obtained from red wine pomace, one of the most important byproduct from winemaking process. This study focused on the antimicrobial activity of a RWPS against three foodborne pathogens: Staphylococcus aureus, Listeria innocua, and Escherichia coli. The microbial growth was assessed in the absence and the presence of RWPS for 34 h at 37 °C. RWPS (40 g L−1) presented bactericidal effects against S. aureus and L. innocua. Bacteriostatic effects were observed against E. coli with RWPS at 40 g L−1 and against S. aureus with RWPS at 20 g L−1. Furthermore, RWPS at 40 g L−1 also slowed the growth of E. coli and L. innocua, extending the duration of the lag phase and decreasing the maximum growth rate of these two microorganisms. In conclusion, the studied seasoning reasonably inhibits the growth of the studied foodborne pathogens. The present study may improve the efficacy of the food chain system by extending the shelf-life of food products and reducing the amount of food wasted.