Roila Rossana, Valiani Andrea, Servili Maurizio, Ranucci David, Galarini Roberta, Ortenzi Roberta, Primavilla Sara, Branciari Raffaella
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, Italy.
Istituto Zooprofilattico Sperimentale dell' Umbria e delle Marche "Togo Rosati", Via Salvemini 1, 06126 Perugia, Italy.
Foods. 2025 Feb 24;14(5):774. doi: 10.3390/foods14050774.
(LM) is a frequent post-process contaminant in meat products. This study aimed to investigate the antilisterial effectiveness of post-process antimicrobial treatments employing olive mill wastewater polyphenolic extract (PE) in commercially manufactured frankfurters. Frankfurters were inoculated on the surface with a three-strain LM mixture (~10 CFU/g), treated on the surface with PE in a 2-fold series of concentrations (PM, 2PM, 4PM) and a control group (CTR) of PE-untreated samples. Then, the frankfurters were vacuum-packed and stored at 4 °C for 28 days. Samples were examined on days 0, 7, 14, 21, and 28 for LM count, in silico growth modeling, and impacts on pH, water activity (a), and sensory characteristics. From T(time) 7, the PE treatment showed a significant effect on LM growth, registering maximum Δ values between CTR and 4PM of 3.19, 4.86, 4.59, 4.39 at T7, T14, T21, T28, respectively. Minimum effect was attributable to PM treatment with Δ values (CTR versus PM) of 2.07, 2.52, 1.14, 0.65 at T7, T14, T21, T28, respectively. No significant changes occurred in pH (average 6 at T0 and 5.9 at T28), a (average 0.978 at T0 and 0.968 at T28), nor in sensory profile ( > 0.05). These findings suggest that PE is an effective natural antimicrobial, offering a promising approach to enhancing food safety and extending shelf life in meat products.
单核细胞增生李斯特菌（LM）是肉类产品中常见的后处理污染物。本研究旨在调查在商业生产的法兰克福香肠中使用橄榄果渣废水多酚提取物（PE）进行后处理抗菌处理对李斯特菌的抗菌效果。将法兰克福香肠表面接种三菌株LM混合物（约10 CFU/g），用一系列2倍浓度的PE（PM、2PM、4PM）处理表面，对照组（CTR）为未处理PE的样品。然后，将法兰克福香肠真空包装并在4℃下储存28天。在第0、7、14、21和28天检查样品的LM计数、计算机生长模型以及对pH值、水分活度（a）和感官特性的影响。从第7天起，PE处理对LM生长显示出显著效果，在第7、14、21、28天，CTR与4PM之间的最大Δ值分别为3.19、4.86、4.59、4.39。最小效果归因于PM处理，在第7、14、21、28天的Δ值（CTR与PM）分别为2.07、2.52、1.14、0.65。pH值（第0天平均为6，第28天平均为5.9）、a（第0天平均为0.978，第28天平均为0.968）以及感官特征均无显著变化（>0.05）。这些发现表明，PE是一种有效的天然抗菌剂，为提高肉类产品的食品安全和延长保质期提供了一种有前景的方法。
