PDF(Pubmed)
Abstract：
The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis\' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer\'s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.
摘要：
由于其已知的抗菌活性，对天然食品添加剂的搜索使蜂胶成为令人兴奋的替代品。这项工作的目的是调查蜂胶行为作为亚硝酸盐替代成分在煮熟的火腿（即食产品），当面对病原微生物的食物感兴趣。单核细胞增生李斯特菌的微生物进化，金黄色葡萄球菌,蜡样芽孢杆菌,在不同批次的熟火腿中检查以已知剂量接种的产孢梭菌。根据其保质期（45天）设计挑战测试，pH值,和水分活度允许测定中温好氧菌群，精神药物,和酸性乳酸菌的活力。测试完成了对样品的感官分析，考虑颜色和纹理的可能变化。含有蜂胶而不是亚硝酸盐的煮熟火腿配方限制了所有接种微生物的潜在生长（δ<0.5log10），直到第45天，除了单核细胞增生李斯特菌，其进而在储存时间的第7天和第30天之间表现出抑菌效果。感官分析表明，消费者接受煮熟的火腿批次，包括蜂胶作为天然添加剂。这些发现表明蜂胶作为人造防腐剂的有希望的替代品，可确保食品安全并降低即食产品中食源性病原体的扩散风险。
