Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens.

Autor: Dawam W; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh Qalyubia, Benha, 13736, Egypt., Edris S; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh Qalyubia, Benha, 13736, Egypt., Osman A; Department of Biochemistry, Faculty of Agriculture, Zagazig University (ZU) Zagazig, Zagazig, 44519, Egypt., Elsheikh M; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh Qalyubia, Benha, 13736, Egypt., Hamad A; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh Qalyubia, Benha, 13736, Egypt., Sitohy M; Department of Biochemistry, Faculty of Agriculture, Zagazig University (ZU) Zagazig, Zagazig, 44519, Egypt., Sabeq I; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh Qalyubia, Benha, 13736, Egypt. islam.sabek@fvtm.bu.edu.eg.
Jazyk: angličtina
Zdroj: NPJ science of food [NPJ Sci Food] 2024 Nov 19; Vol. 8 (1), pp. 96. Date of Electronic Publication: 2024 Nov 19.
DOI: 10.1038/s41538-024-00337-z
Abstrakt: The current study assessed the minimum inhibitory concentration (MIC) of Cowpea-legumin (CPL) against antibiotic-resistant foodborne pathogens (FBP), the consequences on Longissimus thoracis et lumborum (LTL) quality and shelf-life, and the growth curves of inoculated FBPs. Fresh LTL-steaks were enriched with either 0.5 mg/g (CPL0.5) or 1 mg/g (CPL1) and evaluated over 15 chilling-days at 4 °C. Antibiotic-resistant Salmonella enterica and Escherichia coli were inhibited by 25 and 3.125 mg/mL, respectively, while antibiotic-susceptible FBPs and antibiotic-resistant Staphylococcus aureus were suppressed by 0.1 mg/mL CPL. CPL1-fortification produced fully tender LTL that was initially yellower/less red than the control, then turned brighter red with storage. CPL demonstrated promising dose-dependent antioxidant, and antibacterial activities against native spoilage and antibiotic-resistant/susceptible FBPs. CPL's proteinaceous composition, besides sample size, might impact stability. Conclusively, CPL demonstrated promising preservative stability in fresh meat for a maximum of fifteen-days and represents a viable antimicrobial alternative in battle against antibiotic-resistance.
Competing Interests: Competing interests The authors declare no competing interests.
(© 2024. The Author(s).)
Databáze: MEDLINE
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