Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation

The objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised sage extract, and stuffed in natural casings. Sausages were then individually inoculated with S. aureus and left to ferment/mature at 10 °C/85% RH for 10 days. Sage extract was found to inactivate S. aureus (p < 0.001) with no significant differences between doses. At the 10th day of maturation, S. aureus decreased in 1.146 log CFU/g (SE = 0.065 log CFU/g) in alheiras mixed with 0.5–1.0% sage extract. Nonetheless, this extract retarded the growth of indigenous lactic acid bacteria during maturation. The higher the dose, the greater the effect (p < 0.001).

Keywords

Antioxidant Antimicrobial Preservative Fate study Challenge study Pathogen Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28530

Citation

Coelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Caleja, Cristina; Pereira, Eliana; Pinela, José; Carocho, Márcio; Barros, Lillian; Cadavez, Vasco; Gonzales-Barron, Ursula (2021). Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation. In Proceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976