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Research Article

Open Vet J. 2024; 14(1): 274-283


Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

Nady K. Elbarbary, Neveen M. Abdelmotilib, Mounir M. Salem-Bekhit, Mohamed M. Salem, Soumya Singh, Mohamed K. Dandrawy.




Abstract
Cited by 0 Articles

Background:
Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy.
Aims:
To examine the occurrence, microbial load, and the effect of apple vinegar on Salmonella serovars in beef and beef products.
Methods:
150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count, isolation and identification of salmonella, and their virulence factors detection by multiplex PCR were determined and an experimental study of the effect of natural apple vinegar marination on Salmonella spp.
Results:
TVC was higher in meatballs (3.32×106±1.07×106) while beef burgers (4.22×103±0.71×103) had the highest Enterobacteriaceae count. Concerning the prevalence of salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The commonly serovars detected were S. typhimurium (6%), S. enteritidis (6%), and S. infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 h were reduced to 0.38×102±0.05×102 log CFU/mL; however, after 48 h become the most reduction (0.31×102±0.07×102 log CFU/mL) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations.
Conclusion:
The consumed beef and beef products are contaminated with pathogenic bacteria such as salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 h.

Key words: Beef products, Salmonella, Apple Vinegar, Foodborne diseases






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