Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter

• Published in: Poultry science Vol. 89; no. 12; pp. 2704 - 2710
• Main Authors: Isohanni, P, Alter, T, Saris, P, Lyhs, U
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 01-12-2010; Oxford University Press
• Subjects: Animals; Anti-Infective Agents - pharmacology; antimicrobial properties; bacterial contamination; Campylobacter; Campylobacter jejuni - drug effects; chicken meat; Chickens; food analysis; Food Handling - methods; food processing quality; food safety; ingredients; Lycopersicon esculentum; marinating; Meat - microbiology; meat composition; Plant Extracts - pharmacology; Vitaceae; Vitis; Wine; wines; juice; chicken meat; wine; survival
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2009-00521

This research studied the survival of high (7 log cfu/mL) and low (3 log cfu/mL) inoculum levels of Campylobacter in white and red wines and in grape and tomato juices, which could function as potential antimicrobial marinade ingredients. For comparison, survival was also studied in a commercial poultry meat marinade. White and red wines were shown to have very high bactericidal effects against CAMPYLOBACTER: High counts were rapidly inactivated to undetectable numbers within 15 min in white wine and within 1 h in red wine, and low counts within 15 min in white wine and within 30 min in red wine. By contrast, grape and tomato juices did not possess high bactericidal effects against Campylobacter because even low counts were occasionally detected after 48 h. The commercial marinade had rather high bactericidal effects against Campylobacter; the high counts were inactivated in most cases within 48 h, and all the low counts were inactivated within 3 h. When testing chicken meat inoculated with Campylobacter and subsequently submerged in white or red wine, the antibacterial activity of the wine was largely reduced. Wines lowered the Campylobacter load inoculated on chicken meat by approximately 1 log cfu/mL over 48 h. The results suggest that wines could be used as antimicrobial ingredients together with the addition of further antimicrobial agents in meat marinades to reduce the numbers of Campylobacter in naturally contaminated poultry products, thus lowering the risk of Campylobacter cross-contamination and transmission through food.