title: Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.
abstract: The aim of this study was to evaluate the wine-based marinades to control the survival of acid-adapted and non-adapted Salmonella Typhimurium and background flora of fresh beef stored aerobically or under modified atmosphere. Beef slices were inoculated with a 3-strain cocktail of acid-adapted or non-adapted Salmonella Typhimurium strains DT 193, 4/74 and DSM 554 and marinated by immersion in wine (W) or wine supplemented with 0.3% thyme essential oil (WEO), for 12h at 4°C. Marinated slices were then stored under air or modified atmosphere conditions at 5°C. S. Typhimurium and background flora were followed for a 19-day period of storage. S. Typhimurium individual strains were monitored by pulsed field gel electrophoresis. Marination with wine significantly (P<0.05) reduced the background flora compared to the control (non-marinated). Furthermore, immersion of fillets in W or WEO marinades for 12h significantly (P<0.05) reduced the levels of S. Typhimurium compared to the non-marinated (control) samples by 1.1 and 1.4logCFU/g or 2.0 and 1.9logCFU/g for acid-adapted and non-adapted cells, respectively. Acid-adapted cells were more susceptible (P<0.05) to the addition of thyme essential oil in the wine marinade. The epidemic multi-drug resistant DT 193, the 4/74 and DSM 554 strains survived marination (for both W and WEO) and were detected at about similar proportions as revealed by PFGE results. Present results indicate that wine-based marinades are efficient, from a safety and shelf life stand point, in reducing pathogen's levels as well as the background beef flora.
authors.affiliation: Hellenic Agricultural Organization - DEMETER, Wine Institute, Sofokli Venizelou 1, Lycovrissi 14123, Greece.
authors.forename: A
authors.initials: A
authors.lastname: Nisiotou
authors.forename: N G
authors.initials: NG
authors.lastname: Chorianopoulos
authors.forename: A
authors.initials: A
authors.lastname: Gounadaki
authors.forename: E Z
authors.initials: EZ
authors.lastname: Panagou
authors.forename: G-J E
authors.initials: GJ
authors.lastname: Nychas
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents; D001419:Bacteria / Q000254:growth & development; D002417:Cattle; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology*; D050296:Microbial Viability; D009822:Oils, Volatile / Q000737:chemistry; D012486:Salmonella typhimurium / Q000254:growth & development / Q000502:physiology*; D013696:Temperature; D046930:Thymus Plant; D014920:Wine
chemical_list: D000900:Anti-Bacterial Agents; D009822:Oils, Volatile