Green label marinades: A solution to salmonella and campylobacter in chicken products?

Maitiú Marmion; Arturo B Soro; Paul Whyte; Amalia G M Scannell

doi:10.1016/j.heliyon.2023.e17655

Green label marinades: A solution to salmonella and campylobacter in chicken products?

Heliyon. 2023 Jul 4;9(7):e17655. doi: 10.1016/j.heliyon.2023.e17655. eCollection 2023 Jul.

Authors

Maitiú Marmion^{1

2}, Arturo B Soro³, Paul Whyte⁴, Amalia G M Scannell^{1

5

2}

Affiliations

¹ UCD School of Agriculture and Food Science, Ireland.
² UCD Centre for Food Safety, Ireland.
³ Teagasc Research Centre, Ashtown, Dublin 15, Ireland.
⁴ UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland.
⁵ UCD Institute of Food and Health, Ireland.

Abstract

Introduction: The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success.

Aims: This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms.

Materials and methods: Three marinade compositions were designed for use on chicken meat; lemon juice, thyme oil and black pepper (M1), lime juice, lemongrass oil and chilli paste (M2), and olive oil, oregano oil, basil oil and garlic paste (M3). These marinades were assessed for antibacterial effects against Salmonella enterica, Campylobacter jejuni and Listeria innocua on marinaded chicken drumsticks stored in aerobic conditions at 4 °C. Consumer tasting sessions were also conducted with a small focus group using selected final marinades.

Results: M1 and M2 were effective at significantly reducing initial pathogen carriage from 6 Log CFU/g to 2 Log CFU/g on refrigerated chicken meat as well as increasing the shelf-life of the product during cold-storage from 2 days to 7 days. However, consumer studies indicate that the flavours these marinades impart to treated products can be strong.

Conclusion: These findings indicate that these designed marinades have shown excellent potential to improve food safety as well as shelf-life for the consumer, particularly in settings where food safety is often compromised such as barbecuing or in care settings. However, further recipe optimisation is required to make these marinades acceptable to consumers.

Keywords: Biopreservation; Campylobacter; Food safety; Green label antimicrobials; Microbial spoilage; Salmonella.