We tested the antimicrobial effect of rosemary extracts and the bacteriocin nisin against Campylobacter jejuni at a low storage temperature (8°C) of laboratory and food model conditions (chicken juice and meat) with or without short-term pre-freezing. The antimicrobial effect of rosemary extract was four times greater in laboratory media than in chicken meat juice. However, pre-freezing with plant extract addition proved to have a synergistic antimicrobial by more than 3.0 log reduction of Campylobacter in 48 h in the chicken meat food model.
COBISS.SI-ID: 3836280
A review of the prevalence and mechanisms of the multiple antimicrobial resistance of Campylobacter in the food chain is given, with the emphasis on non-specific efflux pumps which are involved in bacterial reduced susceptibility and/or resistance against antibiotics and other unrelated antimicrobials, e.g. bile salts. For the first time the synergistic antimicrobial activity of some plant compounds (e.g. EGCG) which acts as an inhibitor of the efflux pump CmeB is presented as a challenge to develop efficient protection against antibiotic and/or bile salt resistant Campylobacter strains.
COBISS.SI-ID: 3740280