Antimicrobial activity of olive leaf extract on selected foodborne pathogens and its effect on thermal resistance of Listeria monocytogenes in sous vide ground beef

Year 2021, Volume: 5 Issue: 2, 236 - 242, 28.06.2021

Serap Coşansu Akdemir , Özlem Kıymetli

https://doi.org/10.31015/jaefs.2021.2.14

Cited By: 4

Abstract

Antimicrobial activity of a commercial olive leaf extract (OLE) against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Escherichia coli Biotype I, Salmonella Enteritidis and Salmonella Typhimurium was tested by disc diffusion assay. The Gram negative bacteria tested in this study were more sensitive to OLE than Gram negatives. The highest antimicrobial activity was on L. monocytogenes which yielded the largest inhibitions zone. Effect of OLE on thermal resistance of L. monocytogenes was tested both in Tryptic Soy Broth supplemented with 0.6% yeast extract (TSBYE) and sous vide packed ground beef. OLE added TSBYE (0, 0.5, 1%) tubes and ground beef (0, 1%) samples were inoculated with L. monocytogenes (7-8 log cfu/ml-g) and heated at 55, 60 and 65°C up to 30, 20 and 7.5 minutes, respectively. Total reductions in TSBYE tubes added with 0.5 and 1% OLE were slightly higher than control tubes (0% OLE) for all temperatures. Counts of L. monocytogenes in sous vide packed ground beef samples added with 1% OLE and then cooked at 55°C (30 min), 60°C (20 min) and 65°C (7.5 min) were 0.31, 1.04 and 0.73 log cfu/g lower than those control samples, respectively. The results indicate that OLE included in formulation may be an additional hurdle to control L. monocytogenes in heat processed ground beef.

Keywords

olive leaf extract, sous vide, antimicrobial activity, Listeria monocytogenes, ground beef

Supporting Institution

Commission of Scientific Research Projects of Sakarya University

Project Number

FBLYTEZ-2015-50-01-050

References

• Ahmed, A.M., Rabii, N.S., Garbaj, A.M. and Abolghait, S.K. (2014). Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). International Journal of Veterinary Science and Medicine, 2(1), 53-56. https://doi.org/10.1016/j.ijvsm.2014.04.002
• Aliabadi, M.A., Darsanaki, R.K., Rokhi, M.L., Nourbakhsh, M. and Raeisi, G. (2012). Antimicrobial activity of olive leaf aqueous extract. Annals of Biological Research, 3(8), 4189-4191. https://www.scholarsresearchlibrary.com/articles/antimicrobial-activity-of-olive-leaf-aqueous-extract.pdf
• Baker, I.A. (2014). Investigation on antimicrobial and antioxidant effect of olive leaf extract in Karadi sheep meat during storage. Journal of Biology, Agriculture and Healthcare, 4(9), 46-49. https://iiste.org/Journals/index.php/JBAH/article/view/12651/12950
• Baldwin, D.E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), pp.15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002
• Benavente-Garcia, O., Castillo, J., Lorente, J., Ortuno, A. and Del Rio, J.A. (2000). Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry, 68(4), 457-462. https://doi.org/10.1016/S0308-8146(99)00221-6
• Char, C.D., Guerrero, S.N., and Alzamora, S. M. (2010). Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice. Food and Bioprocess Technology, 3(5), 752-761. https://doi.org/10.1007/s11947-008-0155-x
• Doyle, M.E., Mazzotta, A.S., Wang, T., Wiseman, D.W. and Scott, V.N. (2001). Heat resistance of Listeria monocytogenes. Journal of Food Protection, 64(3), 410-429. https://doi.org/10.4315/0362-028X-64.3.410
• Erdohan, Z.O. and Turhan, K.N. (2011). Olive leaf extract and usage for development of antimicrobial food packaging. Science against microbial pathogens: communicating current research and technological advances, A. Méndez-Vilas (Editor), Microbiology Book Series, 1094-1101.
• Gökmen, M., Kara, R., Akkaya, L., Torlak, E. and Önen, A. (2014). Evaluation of antimicrobial activity in olive (Olea europaea) leaf extract. American Journal of Microbiology, 5(2), 37. https://doi.org/10.3844/ajmsp.2014.37.40
• Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P. (2011). Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Science and Technology, 44(1), 164-172. https://doi.org/10.1016/j.lwt.2010.05.020
• Hussain, A., Qarshi, I.A., Liaqat, R., Akhtar, S., Aziz, I.R.U.M., Ullah, I. and Shinwari, Z.K. (2014). Antimicrobial potential of leaf and fruit extracts and oils of wild and cultivated edible olive. Pakistan Journal of Botany, 46(4), 1463-1468. http://www.pakbs.org/pjbot/
• Juneja, V.K., Altuntaş, E.G., Ayhan, K., Hwang, C.A., Sheen, S. and Friedman, M. (2013). Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols. International Journal of Food Microbiology, 164(1), 54-59. https://doi.org/10.1016/j.ijfoodmicro.2013.03.008
• Lee, O.H. and Lee, B.Y. (2010). Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology, 101(10), 3751-3754. https://doi.org/10.1016/j.biortech.2009.12.052
• Liu, Y., McKeever, L.C. and Malik, N.S. (2017). Assessment of the antimicrobial activity of olive leaf extract against foodborne bacterial pathogens. Frontiers in Microbiology, 8, 113. https://doi.org/10.3389/fmicb.2017.00113
• Markin, D., Duek, L. and Berdicevsky, I. (2003). In vitro antimicrobial activity of olive leaves. Mycoses, 46(3‐4), 132-136. https://doi.org/10.1046/j.1439-0507.2003.00859.x
• Miller, F.A., Ramos, B., Brandao, T.R.S., Teixeira, P. and Silva, C.L.M. (2010). Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments. Food Microbiology, 27, 1112-1120. https://doi.org/10.1016/j.fm.2010.07.018
• Pereira, A.P., Ferreira, I.C., Marcelino, F., Valentão, P., Andrade, P.B., Seabra, R., Estevinho, L., Bento, A. and Pereira, J.A. (2007). Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12(5), 1153-1162. https://doi.org/10.3390/12051153
• Perumalla, A.V.S. and Hettiarachchy, N.S. (2011). Green tea and grape seed extracts -Potential applications in food safety and quality. Food Research International, 44(4), 827-839. https://doi.org/10.1016/j.foodres.2011.01.022
• Rahmanian, N., Jafari, S.M. and Wani, T.A. (2015). Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends in Food Science and Technology, 42(2), 150-172. https://doi.org/10.1016/j.tifs.2014.12.009
• Skandamis, P.N., Yoon, Y., Stopforth, J.D., Kendall, P.A. and Sofos, J.N. (2008). Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses. Food Microbiology, 25(2), 294-303. https://doi.org/10.1016/j.fm.2007.10.008
• Sudjana, A.N., D’Orazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., Riley, T.V. and Hammer, K.A. (2009). Antimicrobial activity of commercial Olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents, 33(5), 461-463. https://doi.org/10.1016/j.ijantimicag.2008.10.026
• Syamaladevi, R.M., Tang, J., Villa‐Rojas, R., Sablani, S., Carter, B. and Campbell, G. (2016). Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review. Comprehensive Reviews in Food Science and Food Safety, 15(2), 353-370. https://doi.org/10.1111/1541-4337.12190
• Ultee, A., Kets, E.P.W and Smid, E.J. (1999). Mechanism of action of carvacrol on the foodborne pathogen Bacillus cereus. Applied and Environmental Microbiology, 65, 4606–4610. https://doi.org/10.1128/AEM.65.10.4606-4610.1999