| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367137 | International Journal of Food Microbiology | 2013 | 9 Pages |
•Wine-based marinades exhibited significant antibacterial activity against S. Typhimurium.•The addition of thyme essential oil remarkably increased the antimicrobial effect of marinades.•Previous acid adaptation of S. Typhimurium did not enhance its survival in marinated fillets.•All different strains of S. Typhimurium used to inoculate beef survived marination treatment.
The aim of this study was to evaluate the wine-based marinades to control the survival of acid-adapted and non-adapted Salmonella Typhimurium and background flora of fresh beef stored aerobically or under modified atmosphere. Beef slices were inoculated with a 3-strain cocktail of acid-adapted or non-adapted Salmonella Typhimurium strains DT 193, 4/74 and DSM 554 and marinated by immersion in wine (W) or wine supplemented with 0.3% thyme essential oil (WEO), for 12 h at 4 °C. Marinated slices were then stored under air or modified atmosphere conditions at 5 °C. S. Typhimurium and background flora were followed for a 19-day period of storage. S. Typhimurium individual strains were monitored by pulsed field gel electrophoresis. Marination with wine significantly (P < 0.05) reduced the background flora compared to the control (non-marinated). Furthermore, immersion of fillets in W or WEO marinades for 12 h significantly (P < 0.05) reduced the levels of S. Typhimurium compared to the non-marinated (control) samples by 1.1 and 1.4 log CFU/g or 2.0 and 1.9 log CFU/g for acid-adapted and non-adapted cells, respectively. Acid-adapted cells were more susceptible (P < 0.05) to the addition of thyme essential oil in the wine marinade. The epidemic multi-drug resistant DT 193, the 4/74 and DSM 554 strains survived marination (for both W and WEO) and were detected at about similar proportions as revealed by PFGE results. Present results indicate that wine-based marinades are efficient, from a safety and shelf life stand point, in reducing pathogen's levels as well as the background beef flora.
