Research Poster: Antimicrobial Effect of Cranberry Powder on E.coli ATCC 25922 in apple cider and ground beef.

1. Antimicrobial Properties of Cranberry Powder Against E.coli ATCC 25922 in Ground Beef
And Apple Cider
Jane Palakeel, Cynthia Rohrer, PhD., Kitrina Carlson, PhD., University of Wisconsin-Stout
• Cranberry powder
• 95% lean ground beef
• E.coli ATCC 25922
• Tryptic Soy Broth
• 0.1% Peptone water
• Mac Conkey agar
• Sensory evaluation was carried out using 104
consumer panelists.
• Participants tasted cooked beef patties
supplemented with & without
2% w/w conc. cranberry powder.
• 95% lean ground beef was mixed with cranberry
powder & broiled to
160°F.
• The cooked ground beef patties were tested for
color, sweetness,
cooked beef flavor, cardboard flavor, grainy
texture, juiciness, after
taste, overall acceptability, using 5-point hedonic
scale (1= dislike
extremely; 3= neither like nor dislike; 5=like
extremely).
Sensory Evaluation
• To explore the antimicrobial effect of 2.0% w/w cranberry
powder on E.coli ATCC 25922 (surrogate strain for E.coli
O157:H7) in ground beef & apple cider stored at 4°C for 6 d.
• To conduct a sensory evaluation of cooked beef patties
supplemented with 2% w/w cranberry powder for
appearance, sour taste, cooked beef , flavor, cardboard
flavor, grainy texture and overall acceptability and
preference of the beef patties.
Objective
Reagents & Samples
• E.coli ATCC 25922 (1.193 x 109 CFU/g) was inoculated into
treatment 1 containing ground beef & treatment 2 containing
cranberry powder (2% w/w) and ground beef.
• Microanalysis carried out at day 0, 2, 4, & 6.
• The solution was stomached for 120 s in a stomacher.
• Serial dilution was carried out & the sample was plated on
Mac Conkey agar plates using the spread plating technique.
• Plates incubated at 37°C for 24 h and counted.
Microbiological Analysis of Ground Beef & Apple Cider
There has been an alarming increase in the incidence of food-
borne illness especially in contaminated beef. Recent findings
demonstrate the use of cranberry concentrate as a natural food
preservative and an inhibitor of E.coli O157:H7 growth in ground
beef. Cranberry waste disposal presents economic and
environmental problems the cranberry industry has been
tackling for years. Cranberry waste is a by-product of cranberry
juice processing and comprises the skin, seeds and pomace.
Recently, a cranberry powder was developed from cranberry
waste that may offer antimicrobial benefits similar to cranberry
concentrate. However, no research has been conducted on the
effect of this product on food-borne pathogens.
Introduction
Sensory evaluation was carried out using 104
consumer panelists. Participants tasted cooked
beef patties supplemented with & without 2%
w/w cranberry powder. 95% lean ground beef
was mixed with cranberry & broiled at 160°F.
Cooked ground beef were tasted for
color, sweetness, cooked beef
flavor, cardboard flavor, grainy
texture, juiciness, after taste, overall
acceptability using 5-point hedonic scale
(1=dislike extremely;
3= neither like nor dislike; 5=like extremely)
1.0E+05
1.0E+06
1.0E+07
1.0E+08
1.0E+09
Day 0 Day 2 Day 4 Day 6
Time (DAYS)
E.coli inhibition in apple cider supplemented with & w/o cranberry powder
CFU/g
-- Apple cider +
2% cran + E.coli
- Apple cider + E.coli
Wu, V. C. H., Qiu, X., Reyes, B. G., Lin, Y., & Pan, Y. (2008).
Application of cranberry concentrate (Vaccinium
macrocarpon) to control Escherichia coli O157:H7 in ground
beef and its antimicrobial mechanism related to the
downregulated slp, hdeA and cfa. Food Microbiol, 1-7.
Carr, T. B., Civille, G. V., & Meilgaard, M. (1999). Sensory
evaluation techniques.(3rd edition., text rev.). Boca Raton,
FL: CRC Press.
Results & Discussion
Figure 1: Inhibition of E.coli ATCC 25922 in apple cider supplemented with & w/o cranberry powder
Figure 2: Inhibition of E.coli ATCC 25922 in beef supplemented with & w/o cranberry powder
100000
1000000
10000000
10000000
Day 0 Day 2 Day 4 Day 6
Time (Day)
CFU/g
E.coli inhibition in beef supplemented with & without cranberry powder
-Beef + 2% cran +
E.coli
- Beef + E.coli
Figure 3: Result of attribute rating of beef supplemented with & w/o 2% w/w cranberry powder
1=dislike extremely; 3= neither like nor dislike; 5=like extremely
n=104, p<0.05
Figure 4: Result for preference between beef with & w/o cranberry powder
47
48
49
50
51
52
Control 2% cran-beef
Control
2% cran-beef
Sensory Taste Test
Beef divided into 4 groups
Apple Cider
Consumers reacted well towards the cranberry added beef as
both control and cranberry added beef were equally overall
accepted. There was a significant difference between
sweetness and juiciness of the control and cranberry added
beef with the mean scores being higher for cranberry added
beef. There was however, no significant difference for all
other attributes (Figure 3.) Most consumers preferred the
control over the cranberry added beef. However the
difference was not significant (Figure 4.).
• The addition of 2% w/w cranberry powder to apple cider
significantly inhibited the growth of E.coli on Day 2, but the
did not show strong inhibitory action after day 2 (Figure 1.).
The inhibition slowed down and was not significantly
different for apple cider with & without cranberry powder.
• There was no significant difference between the inhibitions
of E.coli in beef with and without cranberry powder on any
of the days (Figure 2.).
Apple Cider & Beef Experiments
Sensory Evaluation of Beef Patty
Conclusion
Adding cranberry powder at 2% w/w conc. did not significantly
inhibit E.coli in beef and apple cider. The concentration of
cranberry powder may have had role to play in the inhibition of
E.coli 1 . The lower temperature could have had a negative
impact on the antimicrobial action of cranberry powder
against E.coli1. The antimicrobial constituents from cranberry
concentrate may be more easily available compared to
the cranberry powder which could have an impact on the
inhibitory action of the powder. Thus the potential of cranberry
powder in different concentrations & temperatures need to be
further investigated.
The sensory results indicate that adding 2% w/w cranberry
powder to ground beef did not impact the different flavor
attributes. However, the impact of adding different
concentrations of cranberry powder in ground beef need to
be further investigated.
Reference
Special Thanks To…..
Dr. Steve Nold
Connie Galep
All my friends!!
n=104; p<0.05