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
MEAT SCIENCE, cilt.2024, ss.1-9, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 2024
- Basım Tarihi: 2024
- Doi Numarası: 10.1016/j.meatsci.2024.109559
- Dergi Adı: MEAT SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, Veterinary Science Database
- Sayfa Sayıları: ss.1-9
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.