US study finds apple-based films help control pathogens in meat

Researchers from the University of Arizona have found that carvacrol and cinnamaldehyde in apple-based films provides numerous benefits to meat products, including the control of pathogens.

The use of edible antimicrobial films could prevent moisture loss; control of dripping juices; reduces cross-contamination; reduces rancidity and discolouration; and prevents foreign odour pick-up, said leader researcher Sadhana Ravishankar.

Carvacrol is the main ingredient of oregano oil, and cinnemaldehyde is the main ingredient of cinnamon oil. The researchers investigated how antimicrobials in these edible films would protect against S. enterica and E. coli on chicken breast and Listeria monocytogenes on ham at two different temperatures.

The researchers found that carvacrol was a stronger antimicrobial agent against both salmonella and E. coli than cinnamaldehye on chicken breast at four degrees Celsius. At 23 degrees Celsius, S. enteric population reductions were similar for both ingredients, but higher for carvacrol against E. coli.

Carvacrol was also a stronger antimicrobial agent against Listeria monocytogenes than cinnamaldehyde on ham at both temperatures.

The antimicrobials containing apple films were also effective against the natural microflora present on raw chicken breast.