The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested. Red and white wines also killed most strains after 5 min of contact, black and green tea extracts showed weak antimicrobial activity under these conditions, and no effect was observed for the remaining beverages (fruit juices, Coca-Cola, dairy products, coffee, and beer). The phenolic compound content of the aqueous olive oil and virgin olive oil extracts could explain their antibacterial activity, which was also confirmed in mayonnaises and salads used as food models. Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g. Therefore, olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.
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Research Article|
May 01 2007
Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens
EDUARDO MEDINA;
EDUARDO MEDINA
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012—Seville, Spain
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CONCEPCIÓN ROMERO;
CONCEPCIÓN ROMERO
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012—Seville, Spain
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MANUEL BRENES;
MANUEL BRENES
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012—Seville, Spain
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ANTONIO de CASTRO
ANTONIO de CASTRO
*
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012—Seville, Spain
* Author for correspondence. Tel: +34-954692516; Fax: +34-954691262; E-mail: amillan@cica.es.
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J Food Prot (2007) 70 (5): 1194–1199.
Article history
Received:
August 10 2006
Accepted:
October 31 2006
Citation
EDUARDO MEDINA, CONCEPCIÓN ROMERO, MANUEL BRENES, ANTONIO de CASTRO; Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens. J Food Prot 1 May 2007; 70 (5): 1194–1199. doi: https://doi.org/10.4315/0362-028X-70.5.1194
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