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Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked
Eugenia Rendueles1,2, Elba Mauriz1,2, Javier Sanz-Gómez1,2
1Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain.
Microorganisms
|May 25, 2024
Summary
Propolis shows promise as a natural food additive, effectively limiting pathogen growth in cooked ham. This natural preservative offers a safe alternative to artificial preservatives in ready-to-eat products.
Area of Science:
- Food Science
- Microbiology
- Natural Products Chemistry
Background:
- The food industry seeks natural alternatives to synthetic preservatives due to consumer demand and safety concerns.
- Propolis, a natural resinous mixture produced by bees, possesses known antimicrobial properties.
- Nitrites are commonly used in processed meats but are associated with health concerns.
Purpose of the Study:
- To evaluate propolis as a nitrite substitute in cooked ham.
- To assess the antimicrobial efficacy of propolis against key foodborne pathogens.
- To determine the impact of propolis on the shelf-life and sensory attributes of cooked ham.
Main Methods:
- Cooked ham samples were prepared with propolis as a nitrite substitute.
- Challenge tests were conducted using inoculated pathogens: Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes.
- Microbial viability, pH, water activity, and sensory attributes (color, texture) were monitored over 45 days.
Main Results:
- Propolis limited the growth of most tested pathogens (δ < 0.5 log10) throughout the 45-day shelf life.
- A bacteriostatic effect against Listeria monocytogenes was observed between days 7 and 30.
- Sensory analysis indicated consumer acceptance of cooked ham containing propolis.
Conclusions:
- Propolis demonstrates significant potential as a natural preservative in ready-to-eat meat products.
- It effectively inhibits the growth of common foodborne pathogens, enhancing food safety.
- Propolis offers a viable natural alternative to artificial preservatives like nitrites.
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