PHENOLIC COMPOUNDS COMBINATIONS ON Escherichia coli VIABILITY IN A MEAT SYSTEM.

RODRÍGUEZ VAQUERO, MARÍA JOSÉ; AREDES FERNANDEZ PEDRO A.; MANCA DE NADRA, MARÍA CRISTINA; STRASSER DE SAAD, ANA MARÍA

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Estados unidos; Año: 2010 vol. 58 p. 6048 - 6052

0021-8561

The aim of this work was to investigate the antibacterial activity of flavonoids and non-flavonoids phenolic compound combinations and the synergistic antibacterial effects against E. coli ATCC 35218. In nutrient medium, the combinations of gallic-protocatechuic acids, gallic-caffeic acids and rutin-quercetin were the best antibacterial agents, with synergistic effect and were selected to test its activity in a meat model system. All combinations diminished the bacterial growth, without cellular death at 20ºC. The combinations gallic-caffeic acids and rutin-quercetin were the most effective at 4ºC; no viable cells were detected with 100 or 200 mg/l at 21 d or 14 d incubations, respectively. The lowest decimal reduction times were found with rutin-quercetin combination. These results demonstrate a synergistic effect of the selected combination of flavonoid or non-flavonoid compounds with an important antibacterial effect in meat, using low concentrations.