Abdallah Reda, Mostafa Nader Y, Kirrella Ghada A K, Gaballah Ibrahim, Imre Kálmán, Morar Adriana, Herman Viorel, Sallam Khalid Ibrahim, Elshebrawy Hend Ali
Department of Food Control, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafr El Sheikh 33516, Egypt.
Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, 300645 Timisoara, Romania.
Foods. 2023 Feb 9;12(4):766. doi: 10.3390/foods12040766.
Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant ( < 0.01) reduction in the counts of O157:H7, serovar Typhimurium, and artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log CFU/g, respectively, compared to control, by the 18th day of storage. leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products' safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.
如今，消费者越来越意识到仅食用含有安全天然添加剂的肉类产品的重要性。因此，使用天然食品添加剂来延长肉类保质期并延缓微生物生长已成为一个紧迫问题。鉴于树叶作为传统疗法越来越受欢迎，且关于其对肉类和肉制品中食源性病原体抗菌作用的已发表数据稀缺，我们设计了本研究，以调查树叶水提取物（0.5%、1%和2%）在4℃冷藏储存18天期间对绞碎牛肉的抗菌作用。MLE显示出对腐败细菌，如好氧平板计数和肠杆菌科计数的强大抗菌特性。与对照组相比，到储存第18天时，2%的MLE使人工接种到绞碎牛肉中的O157:H7、鼠伤寒血清型和的计数分别显著（<0.01）降低了6.54、5.35和5.40 log CFU/g。树叶提取物（MLE）对总体可接受性和其他感官属性没有不良影响；此外，与对照组相比，它使处理过的绞碎牛肉的嫩度和多汁性略有改善。因此，MLE可用作一种健康、天然和安全的防腐剂，以提高肉制品在冷藏期间的安全性、质量和货架稳定性。使用天然食品添加剂而非化学防腐剂的一种有前景的方法可能会在食品工业中开创全新领域，因为它们更安全，不会对消费者构成健康风险。
