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OJVRTM
Online
Journal of Veterinary Research©
Volume 21(9):554-558, 2017.
Effect of grape seed extract on growth of Escherichia
coli O157:H7 and
Staphylococcus aureus
in refrigerated raw hamburger meat
Yasser Shahbazi (DVM, DVSc)
Department of Food Hygiene and Quality
Control, Faculty of Veterinary Medicine, Razi
University, Kermanshah, Iran
ABSTRACT
Shahbazi Y., Effect of grape seed extract on growth of Escherichia coli
O157:H7 and Staphylococcus aureus in refrigerated raw hamburger meat, Onl J Vet Res., 21(9):554-558, 2017. Effect of
grape seed extract (GSE) on Escherichia coli O157:H7 and Staphylococcus
aureus in raw hamburger tested at 0, 1, 3, 5, 7, 9 and 11 days
of refrigeration (at what temperature?).
Before inoculation, hamburger samples were tested for S. aureus and E.
coli O157:H7. Meat samples (200g) were then placed in stomacher bags,
inoculated with 5 log CFU/g S. aureus and E. coli O157:H7, and
homogenized for uniform distribution of bacteria. After homogenization, GSE was
placed on both sides of hamburger to achieve concentrations of 0.5, 1 and 1.5%.
Controls were evaluated for color, odor and overall acceptability by published
hedonic scale. In controls, the initial population of 5 E. coli O157:H7
reached 5.75 and S. aureus 2.70 log CFU/g by 11
days. In contrast, in samples treated with 0.5, 1 and 1.5% GSE, the final E. coli
O157:H7 count was < 1 log CFU/g on days 7, 7 and 5 of storage, respectively.
Similarly, S. aureus was completely inhibited on days 5, 5 and 3,
respectively. We find that higher concentrations of GSE had no adverse effect
on the organoleptic properties of treated samples compared to controls during
storage. Results suggest a dose-response inhibition of Escherichia coli O157:H7 and Staphylococcus
aureus by GSE in refrigerated raw hamburger meat.
Keywords: Grape seed
extract; Escherichia coli O157:H7; Staphylococcus aureus;
Hamburger.
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