Efficiency of a commercial liquid spice extracts mix for the decontamination of Listeria monocytogenes and Escherichia coli O157:H7 from meat surface

摘要

Listeria monocytogenes and Escherichia coli O157:H7 are of primary importance due to their high prevalence in raw meat. In this study, efficiency of a recently released commercial liquid spice extract mix (Asatim~®, Kayseri, Turkey) obtained from dried parts of sorrel (Rumex acetosella L.), milfoil (Achillea millefolium L.) and ribwort plantain (Plantago lanceolata L.) was used to decontaminate L. monocytogenes and E. coli O157:H7 inoculated previously onto the meat surface at room temperature. Initial inoculation levels of L. monocytogenes and E. coli O157:H7 were 5.60 and 4.70 log cfu/cm~2. The meat blocks were washed with the above extracts for 0, 0.5,1 or 2 min, and the remaining cells were recounted. In the results, it was observed that the washing treatment for 0.5 min lowered the number of L. monocytogenes and E. coli O157:H7 by 1.25 and 0.35 log cfu/cm~2 respectively as compared to the no wash control while no statistical difference was observed on E. coli O157:H7 counts between the extract and sterile distilled water washes in 0.5 min treatment. However, extending of washing time caused additional reductions on both L. monocytogenes and E. coli O157:H7, nearly around to 3 log cfu/cm~2. It can be concluded that the liquid spice extract mix might be a novel sanitizing agent for the meat industry to reduce the number of common food-borne pathogens, L. monocytogenes and E. coli O157:H7 from meat surfaces effectively.