Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp

• Published in: International journal of food microbiology Vol. 139; no. 3; pp. 214 - 217
• Main Authors: Pathania, A., McKee, S.R., Bilgili, S.F., Singh, M.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-05-2010; [Amsterdam; New York, NY]: Elsevier Science; Elsevier
• Subjects: Animals; Anti-Infective Agents - pharmacology; Antimicrobial activity; antimicrobial properties; Antimicrobials; Biological and medical sciences; Commercial marinades; Flavoring Agents - microbiology; food analysis; Food industries; Food Microbiology; Food Preservation; food processing quality; food safety; Fundamental and applied biological sciences. Psychology; marinating; meat composition; meat quality; Microbial Viability; pathogen survival; Poultry - microbiology; poultry meat; Salmonella; Salmonella - drug effects; Salmonella typhimurium; strains; Temperature; Commercial marinades; Salmonella; Antimicrobials; Bacteria; Antimicrobial agent; Enterobacteriaceae; Strain
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2010.01.039

Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine
in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant
Salmonella spp.
S. Typhimurium and
S. Heidelberg resistant to 60
µg of NAL and
S. Seftenberg resistant to 35
µg of NAL were individually inoculated into the marinades (ca. 10
8
CFU/ml) and maintained at 4 and 25
°C for up to 32
h. Teriyaki marinade significantly (
p
<
0.05) reduced the populations of all three strains of
Salmonella over the 32
h period as compared to lemon pepper, irrespective of the storage temperature. Following the 32
h storage, irrespective of the storage temperature, surviving populations of
S. Heidelberg, Typhimurium, and Senftenberg were reduced (
p
<
0.05) by 3.55, 4.62 and 2.27 log
10 CFU/ml respectively at 0
h and subsequently were reduced (
p
<
0.05) below detectable limits after 32
h whereas no significant reductions (
p
>
0.05) were observed in the lemon pepper marinade. These findings suggest that, in addition to the potential for improving the sensory attributes of poultry products, marination can enhance their safety irrespective of the storage temperature. The findings from this study suggest a promising approach in developing antimicrobial systems for poultry products.