Evaluation of the antimicrobial activity of different natural extracts used to marinate a meat matrix artificially contaminated with foodborne pathogens

Several pathogens threaten the safety and commercial viability of foods at all stages before reaching the final consumer 1 Although all pathogens are of concern for the food industry, Campylobacter jejuni and Campylobacter coli are particularly relevant being commonly detected in poultry, cattle, sheep, wild birds, and pigs 2 Ingestion of food contaminated with this pathogen causes several pathologies, the most common being gastroenteritis in humans 3 Several measures can be taken to reduce levels of the pathogen, such as the use of antibiotics and vaccination to reduce colonization in the poultry gut, or even the decontamination of carcasses in industrial processing 4 Recently, the use of natural extracts to combat pathogens present in food has been an increasingly explored and debated topic, not only due to their antimicrobial capabilities but also due to the health benefits they provide and for allowing the reduction of the use of artificial components in the food industry