Ali Soyuçok , Birol Kılıç , Gülden Başyiğit Kılıç , Halil Yalçın
{"title":"人参提取物对金黄色葡萄球菌、鼠伤寒沙门氏菌和李斯特菌的体外抗菌活性及其对熟制碎牛肉中这些病原体的抑制作用。","authors":"Ali Soyuçok , Birol Kılıç , Gülden Başyiğit Kılıç , Halil Yalçın","doi":"10.1016/j.meatsci.2024.109559","DOIUrl":null,"url":null,"abstract":"<div><p>Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against <em>Staphylococcus aureus</em>, <em>Salmonella Typhimurium</em> and <em>Listeria monocytogenes</em> and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for <em>S. aureus</em>, <em>S. typhimurium</em> and L. <em>monocytogenes</em> were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibit biofilm production by <em>S. aureus</em> and L. <em>monocytogenes</em>, whereas <em>S. typhimurium</em> did not produce biofilm with or without GE application. On the other hand, the results of GE aplication in ground beef indicated that GE incorporation at 0.5% or more reduced <em>S. aureus</em> and <em>S.</em> Typhmurium counts in cooked ground beef at the end of 30 d storage at 4 °C (<em>P</em> < 0.05). Using 1% or more GE totally inhibited <em>S.</em> Typhmurium after 15 d storage at 4 °C (<em>P</em> < 0.05). However, GE application did not affect <em>S. aureus</em> or <em>S.</em> Typhmurium counts in cooked ground beef stored at 10 °C. Furthermore, incorporation of 0.5% or more GE generally inhibited L. <em>monocytogenes</em> growth in cooked ground beef at the end of storage at both 4 and 10 °C (<em>P</em> < 0.05). In general, pH was lower in samples with GE than those without GE regardless of differences in the type of tested pathogen, storage time and temperatures (<em>P</em> < 0.05). Although similar a<sub>w</sub> was generally obtained on processing day, lower a<sub>w</sub> was observed in GE containing groups at the end of storage for both storage temperatures (<em>P</em> < 0.05). Oxidation reduction potential (ORP) in all groups generally increased during storage at both storage temperatures (<em>P</em> < 0.05). In conclusion, our results demonstrated that GE has an important role in controlling growth of tested pathogens and may be used as a natural agent by the meat industry to inhibit the growth of food-borne pathogens in cooked processed meat products during storage.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1000,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef\",\"authors\":\"Ali Soyuçok , Birol Kılıç , Gülden Başyiğit Kılıç , Halil Yalçın\",\"doi\":\"10.1016/j.meatsci.2024.109559\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against <em>Staphylococcus aureus</em>, <em>Salmonella Typhimurium</em> and <em>Listeria monocytogenes</em> and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for <em>S. aureus</em>, <em>S. typhimurium</em> and L. <em>monocytogenes</em> were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibit biofilm production by <em>S. aureus</em> and L. <em>monocytogenes</em>, whereas <em>S. typhimurium</em> did not produce biofilm with or without GE application. On the other hand, the results of GE aplication in ground beef indicated that GE incorporation at 0.5% or more reduced <em>S. aureus</em> and <em>S.</em> Typhmurium counts in cooked ground beef at the end of 30 d storage at 4 °C (<em>P</em> < 0.05). Using 1% or more GE totally inhibited <em>S.</em> Typhmurium after 15 d storage at 4 °C (<em>P</em> < 0.05). However, GE application did not affect <em>S. aureus</em> or <em>S.</em> Typhmurium counts in cooked ground beef stored at 10 °C. Furthermore, incorporation of 0.5% or more GE generally inhibited L. <em>monocytogenes</em> growth in cooked ground beef at the end of storage at both 4 and 10 °C (<em>P</em> < 0.05). In general, pH was lower in samples with GE than those without GE regardless of differences in the type of tested pathogen, storage time and temperatures (<em>P</em> < 0.05). Although similar a<sub>w</sub> was generally obtained on processing day, lower a<sub>w</sub> was observed in GE containing groups at the end of storage for both storage temperatures (<em>P</em> < 0.05). Oxidation reduction potential (ORP) in all groups generally increased during storage at both storage temperatures (<em>P</em> < 0.05). In conclusion, our results demonstrated that GE has an important role in controlling growth of tested pathogens and may be used as a natural agent by the meat industry to inhibit the growth of food-borne pathogens in cooked processed meat products during storage.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024001360\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024001360","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
摘要
本研究的重点是探索人参提取物(GE)对金黄色葡萄球菌、伤寒沙门氏菌和单核细胞增生李斯特菌的体外抗菌活性及其形成生物膜的能力,然后确定其在受这些病原体污染的熟牛肉粉储存期间(4 和 10 °C)的抗菌效率。结果显示,GE 对金黄色葡萄球菌、伤寒杆菌和单核细胞增生性酵母菌的最低抑菌浓度(MIC)分别为 90、70 和 40 毫克/毫升。通用电气还能抑制金黄色葡萄球菌和单核细胞增多性酵母菌产生生物膜,而无论是否使用通用电气,伤寒杆菌都不会产生生物膜。另一方面,在碎牛肉中添加通用电气的结果表明,在 4 °C 下贮藏 30 d 后,添加 0.5% 或更多通用电气可减少熟碎牛肉中的金黄色葡萄球菌和鼠伤寒杆菌数量(P w 一般在加工日获得,在两种贮藏温度下贮藏结束时,在含有通用电气的组别中均观察到较低的 aw(P
In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef
Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for S. aureus, S. typhimurium and L. monocytogenes were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibit biofilm production by S. aureus and L. monocytogenes, whereas S. typhimurium did not produce biofilm with or without GE application. On the other hand, the results of GE aplication in ground beef indicated that GE incorporation at 0.5% or more reduced S. aureus and S. Typhmurium counts in cooked ground beef at the end of 30 d storage at 4 °C (P < 0.05). Using 1% or more GE totally inhibited S. Typhmurium after 15 d storage at 4 °C (P < 0.05). However, GE application did not affect S. aureus or S. Typhmurium counts in cooked ground beef stored at 10 °C. Furthermore, incorporation of 0.5% or more GE generally inhibited L. monocytogenes growth in cooked ground beef at the end of storage at both 4 and 10 °C (P < 0.05). In general, pH was lower in samples with GE than those without GE regardless of differences in the type of tested pathogen, storage time and temperatures (P < 0.05). Although similar aw was generally obtained on processing day, lower aw was observed in GE containing groups at the end of storage for both storage temperatures (P < 0.05). Oxidation reduction potential (ORP) in all groups generally increased during storage at both storage temperatures (P < 0.05). In conclusion, our results demonstrated that GE has an important role in controlling growth of tested pathogens and may be used as a natural agent by the meat industry to inhibit the growth of food-borne pathogens in cooked processed meat products during storage.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.