Potential use of selected natural anti-microbials to control listeria monocytogenes in vacuum packed beef burgers and their impact on quality attributes

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dc.contributor.authorPapadochristopoulos, Angelosen
dc.contributor.authorKerry, Joseph P.en
dc.contributor.authorFegan, Narelleen
dc.contributor.authorBurgess, Catherine M.en
dc.contributor.authorDuffy, Geraldineen
dc.contributor.funderTeagascen
dc.date.accessioned2025-06-04T09:17:42Z
dc.date.available2025-06-04T09:17:42Z
dc.date.issued2025-04-16en
dc.description.abstractThis study assessed the potential for natural anti-microbials to control Listeria monocytogenes in vacuum packed beef burgers. Minimum inhibitory and bactericidal concentration (MIC and MBC) results for natural anti-microbials (carvacrol; essential oils of thyme, rosemary, clove and cinnamon; hop extract; cranberry extract; cranberry pomace; propolis extract; and chitosan sourced from both shrimp and mushroom) were used to select agents (n = 6) showing the most promise against L. monocytogenes. These agents, including chitosan from shrimp and mushroom (a novel source), and cranberry extract, were then tested against L. monocytogenes in vacuum packed beef burgers during chilled storage (3 ± 1 °C, 16 days). Following storage (16 d), the number of L. monocytogenes in beef burgers treated with chitosan (2.5%), regardless of source, was significantly lower (p < 0.05) (1.2 to 1.6 log10CFU g−1) than in the control samples, while smaller reductions (0.5 log10 CFU g−1; p < 0.05) were noted in samples with cranberry extract (0.625%). While chitosan had no significant impact on HunterLab colour measurements during chilled storage, cranberry extract significantly impacted the colour (p < 0.05), resulting in lower L*, a*, and b* values. Observational assessment of colour, odour and the overall quality of the raw meat on opening the pack found that beef burgers with added chitosan (both sources) were acceptable, while those with added cranberry extract received an overall quality score of approximately 5.4, which is above the acceptability threshold (5/10). Overall, the study showed the potential of chitosan to control L. monocytogenes in beef burgers, and the advantage of this agent sourced from mushrooms is discussed.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid910
dc.identifier.citationPapadochristopoulos, A., Kerry, J. P., Fegan, N., Burgess, C. M. and Duffy, G. (2025) ‘Potential use of selected natural anti-microbials to control listeria monocytogenes in vacuum packed beef burgers and their impact on quality attributes’, Microorganisms, 13(4), 910 (26pp). https://doi.org/10.3390/microorganisms13040910en
dc.identifier.doi10.3390/microorganisms13040910en
dc.identifier.eissn2076-2607en
dc.identifier.endpage26en
dc.identifier.issued4en
dc.identifier.journaltitleMicroorganismsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/17601
dc.identifier.volume13en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectTeagasc (Walsh Scholarship Programme, Project 2020030)en
dc.rights© 2025, the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectNatural anti-microbialsen
dc.subjectBeef burgersen
dc.subjectListeria monocytogenesen
dc.subjectBeef burger qualityen
dc.subjectMushroom chitosanen
dc.subjectShrimp chitosanen
dc.subjectCarvacrolen
dc.subjectCranberry extracten
dc.subjectThyme essential oilen
dc.subjectHop extracten
dc.titlePotential use of selected natural anti-microbials to control listeria monocytogenes in vacuum packed beef burgers and their impact on quality attributesen
dc.typeArticle (peer-reviewed)en
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