Activity of wine against campylobacter jejuni

Anabela Carneiro, José António Couto*, Cristina Mena, Jorge Queiroz, Tim Hogg

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

24 Citações (Scopus)

Resumo

This study focuses on the activity of wine against the important food-borne pathogen Campylobacter jejuni. The kinetics of inactivation of two strains of C. jejuni (one food-borne and one clinical) were characterised in various scenarios of exposure to wine and wine components. Undiluted wine was found to rapidly inactivate C. jejuni (>6D inactivation within 30 s); further inactivation data were obtained from experiments performed in wine diluted with water (1:2 and 1:4). Experiments with isolated antimicrobial fractions of wine (ethanol and certain organic acids) suggest that these two components act synergistically, demonstrating an inactivation capacity similar to wine itself. The results indicate that the exposure of contaminated food to wine, as in marinade conditions, significantly reduces the number of viable cells of C. jejuni. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to infer the effect of wine against C. jejuni in a consumption-like scenario. Wine was found to potentiate the anti-Campylobacter effect of gastric fluid. The results strongly suggest that the ingestion of wine during a meal may greatly diminish the quantity of C. jejuni persisting further in the alimentary tract, thus lowering the risk of infection.
Idioma originalEnglish
Páginas (de-até)800-805
Número de páginas6
RevistaFood Control
Volume19
Número de emissão8
DOIs
Estado da publicaçãoPublicado - ago. 2008

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