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. 2024 Aug 12;13(16):2512.
doi: 10.3390/foods13162512.

Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica

Miroslava Kačániová  1   2 , Stefania Garzoli  3 , Anis Ben Hsouna  4   5 , Zhaojun Ban  6 , Joel Horacio Elizondo-Luevano  7 , Maciej Ireneusz Kluz  2 , Rania Ben Saad  4 , Peter Haščík  8 , Natália Čmiková  1 , Božena Waskiewicz-Robak  2 , Ján Kollár  9 , Alessandro Bianchi  10
Affiliations

Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica

Miroslava Kačániová et al. Foods. .

Abstract

Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat.

Keywords: antibiofilm activity; antimicrobial activity; chemical composition; chili cook; clove essential oil; game meat; insecticidal activity; pathogenic bacteria.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
GC-MS chromatogram of the ECEO.
Figure 2
Figure 2
Representative MALDI-TOF mass spectra of S. enterica: (A) 3rd day; (B) 5th day; (C) 7th day; (D) 9th day; (E) 12th day; (F) 14th day. SE = S. enterica; G = glass; S = stainless-steel; and PC = planktonic cells.
Figure 2
Figure 2
Representative MALDI-TOF mass spectra of S. enterica: (A) 3rd day; (B) 5th day; (C) 7th day; (D) 9th day; (E) 12th day; (F) 14th day. SE = S. enterica; G = glass; S = stainless-steel; and PC = planktonic cells.
Figure 2
Figure 2
Representative MALDI-TOF mass spectra of S. enterica: (A) 3rd day; (B) 5th day; (C) 7th day; (D) 9th day; (E) 12th day; (F) 14th day. SE = S. enterica; G = glass; S = stainless-steel; and PC = planktonic cells.
Figure 3
Figure 3
Dendrogram of S. enterica generated using MSPs of the planktonic cells and the control. SE = S. enterica; C = glass; S = stainless-steel; and PC = planktonic cells.
Figure 4
Figure 4
Total viable count (log CFU/g) of sous vide deer meat samples after 1 and 7 days of storage, treated in a water bath at temperatures between 50 and 65 °C for 5 to 20 min. Data are the mean (bars indicate ± SD) of 3 deer meat samples. Control: deer meat samples placed in polyethylene bags without vacuum. Control vacuum: deer meat samples vacuum-packed in polyethylene bags. Essential oil: deer meat samples treated with 1% ECEO and vacuum-packed. Salmonella enterica: deer meat samples inoculated with S. enterica and vacuum-packed. Essential oil + Salmonella enterica: deer meat samples treated with 1% ECEO and inoculated with S. enterica and vacuum-packed.
Figure 5
Figure 5
Total coliform bacteria (log CFU/g) of sous vide deer meat samples after 1 and 7 days of storage, treated in a water bath at temperatures between 50 and 65 °C for 5 to 20 min. Data are the mean (bars indicate ± SD) of 3 deer meat samples. Control: deer meat samples placed in polyethylene bags without vacuum. Control vacuum: deer meat samples vacuum-packed in polyethylene bags. Essential oil: deer meat samples treated with 1% ECEO and vacuum-packed. Salmonella enterica: deer meat samples inoculated with S. enterica and vacuum-packed. Essential oil + Salmonella enterica: deer meat samples treated with 1% ECEO and inoculated with S. enterica and vacuum-packed.
Figure 6
Figure 6
Salmonella enterica count (log CFU/g) of sous vide deer meat samples after 1 and 7 days of storage, treated in a water bath at temperatures between 50 and 65 °C for 5 to 20 min. Data are the mean (bars indicate ± SD) of 3 deer meat samples. Control: deer meat samples placed in polyethylene bags without vacuum. Control vacuum: deer meat samples vacuum-packed in polyethylene bags. Essential oil: deer meat samples treated with 1% ECEO and vacuum-packed. Salmonella enterica: deer meat samples inoculated with S. enterica and vacuum-packed. Essential oil + Salmonella enterica: deer meat samples treated with 1% ECEO and inoculated with S. enterica and vacuum-packed.
Figure 7
Figure 7
Krona chart: Isolated species, genera, and families from deer sous vide meat at 1 day.
Figure 8
Figure 8
Krona chart: Isolated species, genera, and families from deer sous vide meat after 7 days.
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