Antilisterial and Antimicrobial Effect of

Area of Science:

• Food Science
• Microbiology
• Food Safety

Background:

• Sous-vide processing, while beneficial, carries risks if pathogens like Listeria monocytogenes are not adequately inactivated.
• Improper cooking temperatures can allow bacterial proliferation, leading to foodborne illnesses.

Purpose of the Study:

• To investigate the combined efficacy of heat treatment and Salvia officinalis essential oil (sage EO) against Listeria monocytogenes in sous-vide beef tenderloin.
• To determine if sage EO enhances the antimicrobial effect of sous-vide processing.

Main Methods:

• Beef tenderloin samples were inoculated with L. monocytogenes and subjected to sous-vide processing at various temperatures (50-65 °C) with or without sage EO.
• Bacterial counts (total, coliforms, L. monocytogenes) were assessed over 12 days using MALDI-TOF mass spectrometry.

Main Results:

• Sage EO, combined with heat, demonstrated inactivation of L. monocytogenes in sous-vide beef.
• Lower temperatures (50 °C) resulted in higher overall bacterial counts, indicating reduced efficacy.
• Pseudomonas fragi and L. monocytogenes were the predominant organisms identified.

Conclusions:

• The addition of natural antimicrobials like sage EO can effectively enhance the safety of sous-vide beef tenderloin.
• Combining heat with sage EO presents a viable strategy to mitigate risks associated with sous-vide food preparation.