Medina Eduardo, Romero Concepción, Brenes Manuel, De Castro Antonio
Food Biotechnology Department, Instituto de la Grasa, Avda. Padre García Tejero 4, 41012-Seville, Spain.
J Food Prot. 2007 May;70(5):1194-9. doi: 10.4315/0362-028x-70.5.1194.
The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.
评估了食源性病原体在橄榄油、初榨橄榄油、醋和几种饮料的水提取物中的存活情况。醋和初榨橄榄油的水提取物对所有测试菌株显示出最强的杀菌活性。红葡萄酒和白葡萄酒在接触5分钟后也杀死了大多数菌株，红茶和绿茶提取物在这些条件下显示出较弱的抗菌活性，而其余饮料（果汁、可口可乐、乳制品、咖啡和啤酒）未观察到效果。橄榄油和初榨橄榄油水提取物中的酚类化合物含量可以解释它们的抗菌活性，这在用作食品模型的蛋黄酱和沙拉中也得到了证实。蛋黄酱和沙拉中的初榨橄榄油使接种的肠炎沙门氏菌和单核细胞增生李斯特氏菌数量减少了约3 log CFU/g。因此，橄榄油可能是某些加工食品中的一个障碍因素，当摄入受污染食品时，对食源性病原体发挥保护作用。
