Evaluation of Escherichia Coli O157:h7, Listeria Monocytogenes, Salmonella Typhimurium and Staphylococcus Aureus in Ground Beef With Cranberry Concentrate by Thin Agar Layer Method

The present study investigated the antimicrobial effects of cranberry concentrate on four foodborne pathogens in ground beef. Ground beef samples inoculated with pathogens were supplemented with cranberry concentrate (10% w/w) or sterile water (control) and kept at 21C and 7C for 7 days. Thin agar layer plates were used to enumerate pathogens. Results showed that Salmonella Typhimurium was reduced to undetectable levels after 7 days at 7C and after 3 days at 21C. In contrast to the control, cranberry concentrate suppressed Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus by 2.3–4.1 log cfu/g at 7C and by 5.5–8.0 log cfu/g at 21C on day 7. The antimicrobial effects of cranberry concentrate were more effective at 21C than at 7C. E. coli O157:H7 and S. Typhimurium (Gram‐negative) were more sensitive to the cranberry concentrate than S. aureus and L. monocytogenes (Gram‐positive). Cranberry concentrate could be used to control foodborne pathogens in the food industry. PRACTICAL APPLICATIONS Ground beef is a potentially hazardous food product, which can be contaminated by pathogens and cause foodborne outbreaks. Cranberries have proven antimicrobial effects and many health benefits. Ground beef supplemented with cranberry concentrate may help to increase the safety of the product and also offer health benefits.