The databases have been developed to summarize available scientific literature to demonstrate efficacy of various interventions and/or antimicrobials at a range of applicable concentrations for fresh and processed meat and poultry. They may be used to identify scientific support for HACCP Systems Validation by small and very small establishments.

The database is searchable via the drop-down menu, the type-in search bar or both. Use the category drop-down menu to select specific interests or type in key words in the search bar, or use both to narrow down search results.

Added Ingredients

 
Reference Product Type of Meat Microorganism Tested Process / Intervention Pathogen Effect Operational Parameters Critical Operational Parameters Comments
Ergezer, H, H. I. Kaya, and O. Simsek. 2018. Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties. Czech Journal of Food Sciences. 36:154-162. https://doi.org/10.17221/179/2017-CJFS Beef patties Non-intact Escherichia coli
Listeria monocytogenes		 Artichoke extract incorporation Bacteriostatic Time: NE
Temperature: NE
Concentration: 500 and 1,000 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties		 Concentration: 500 and 1,000 ppm Authors' summary of findings:
The artichoke extract in raw beef patties inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mold in a concentration-dependent manner.
Artichoke extract prevented the growth of E. coli and L. monocytogenes.
Lytou, A. E., G-J. E. Nychas, E. Z. Panagou. 2018. Effect of pomegranate based marinades on the microbiological, chemical
and sensory quality of chicken meat: A metabolomics approach. International Journal of Food Microbiology. 267: 42-53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023		 Chicken breast Marinated Naturally occurring:
Total viable counts (TVC) Pseudomonas spp.
Brochothrix thermosphacta
Enterobacteriaceae
Lactic acid bacteria (LAB)		 (i) marinade including pomegranate juice
(ii) marinade containing both pomegranate and lemon juice		 Bacteriostatic
(i) Marinade containing principally pomegranate juice
Time: 3h
Temperature: 4C
Concentration: 70 ml 100% pomegranate juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient to marinade
Point of Application (hot cx, cold cx, subprimal, trim): chicken breasts
(ii) Marinade containing both pomegranate and lemon juice
Time: 3h
Temperature: 4C
Concentration: 35 ml 100% pomegranate juice + 35 ml lemon juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient to marinade
Point of Application (hot cx, cold cx, subprimal, trim): chicken breasts		 (i) Marinade containing principally pomegranate juice
Time: 3h
Temperature: 4C
Concentration: 70 ml 100% pomegranate juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
(ii) Marinade containing both pomegranate and lemon juice
Time: 3h
Temperature: 4C
Concentration: 35 ml 100% pomegranate juice + 35 ml lemon juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)		 **Not an inoculation study**
Authors' summary of findings:
The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6 days for the pomegranate/lemon marinated samples stored at 4 and 10 °C, respectively).
Fisher, K. D., C. L. Bratcher, T. Z. Jin, S. F. Bilgili, W. F. Owsley. 2016. Escherichia coli O157:H7, non-O157:H7 shiga toxin-producing
E. coli, Salmonella spp., and Listeria monocytogenes. Food Control. 64:196-201. http://dx.doi.org/10.1016/j.foodcont.2015.12.007		 Beef steaks Chilled Beef
Marinated		 Escherichia coli O157:H7
non-O157:H7 Shiga-toxin producing E. coli
Salmonella spp.
Listeria monocytogenes		 Antimicrobial marinade Bactericidal Time: 0, 6, 24, 48H
Temperature: 4C
Concentration: Combination of: 5% chitosan, 2% acetic acid, 2% lactic acid, 2% levulinic, 4% lauric arginate acid
Volume: 30ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): antimicrobial marinade
Point of Application (hot cx, cold cx, subprimal, trim): beef steaks		 Time: 6, 24, 48H
Temperature: 4C
Concentration: Combination of: 5% chitosan, 2% acetic acid, 2% lactic acid, 2% levulinic, 4% lauric arginate acid		 Authors' summary of findings:
Results revealed that the antimicrobial marinade had the greatest antimicrobial effect regardless of the type or inoculation level of pathogens.
After 6 h, the antimicrobial-containing marinade reduced all pathogens to levels below the limit of detection (<1 Log CFU/cm2), resulting in a 3.5 Log CFU/cm2 reduction.
Isohanni, P. T. Alter, P. Saris, and U. Lyhs. 2010. Wines as A Possible Marinade Ingredients Possess Antimicrobial Potential Against Campylobacter. J. Pol. Sci. 89:2704-2710. Pieces Poultry Campylobacter jejuni
Campylobacter coli		 (i) Submerged chicken breasts in red or white wine, tomato or grape juice
(ii) Meat-Liquid samples were homogenized in a laboratory blender		 Bactericidal (i) Red Wine, White Wine, Tomato Juice and Grape Juice
Time: room temp for 20 min post inoculation for attachment, <1 min, 15 min, 30 min, 1 h, 3 h, 24 h, 48 h after inoculation
Temperature: NE
Concentration: NE
Volume: 10 g meat sample and 10 mL of liquid marinade
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades		 (i) Red Wine, White Wine, Tomato Juice and Grape Juice
Time: room temp for 20 min post inoculation for attachment, <1 min, 15 min, 30 min, 1 h, 3 h, 24 h, 48 h after inoculation
Volume: 10 g meat sample and 10 mL of liquid marinade
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades		 High bacterial counts were rapidly inactivated to undetectable numbers within 15 minutes in white wine and within 1 hour in red wine, and low counts within 15 minutes in white wine and within 30 minutes in red wine.

Grape and Tomato juices did not posses high bactericidal effects against Campylobacter because even low counts were occasionally detected after 48 hours.

Red wine and white wine moderately reduced the Campylobacter load on chicken meat over the sampling period, by approx. 1 log/cfu/ml, regardless of the species inoculated or the type of wine used. 
Choi, Y., Y. Bae, K. Kim, B. Kim, and M. Rhee. 2009. Effects of Supercritical Carbon Dioxide Treatment Against Generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork Marinated Pork Pork Escherichia coli (Generic)
Listeria monocytogenes
Salmonella Typhimurium
Escherichia coli O157:H7		 (i) SC-CO2 treatment applied to marinades (soy sauce and hot-pepper paste)
(ii) SC-CO2 treatment applied to marinated products		 Bactericidal (i) SC-CO2
Time: 40 minutes
Temperature: 45°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 14 MPa
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades 		 (i) SC-CO2
Time: 40 minutes
Temperature: 45°C
Pressure Delivery: 14 MPa
Treatment Application Type (spray/wash): submerged		 SC-CO2 treatment resulted in a greateer reduction in soy soacue (2.52-3.47 log CFU/cm2) than in hot-pepper paste (2.12-2.72 loge CFU/cm2) (this was the marinade ONLY)

SC-Co2 reudced levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm2 in soy sauce and hot pepper paste for marinated pork, respectively
Adler, J., I. Geornaras, O. Byelashov, K. Belk, G. Smith, and J. Sofos. 2011. Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials. J. Food Prot. 76:7 Brine solution on moisture-enhanced meat products Beef Escherichia coli O157:H7
Total bacteria count		 (i) Brine Solution - No Added Ingredients
(ii)Brine Solution - NaCl
(iii) Brine Solution - Sodium tripolyphosphate (STP)
(iv) Brine Solution - Sodium pyrophosphate (SPP)
(v) Brine Solution - NaCl + STP
(vi) Brine Solution - NaCl + SPP
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
(viii) Brine Solution - NaCl + STP + Sodium diacetate (DL)
(ix) Brine Solution - NaCl + STP + PL + DL
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)

**Each brine was mixed with a meat homogenate with a final concentration of 3% in the brine solution. 		 Bactericidal (i) Brine Solution - No Added Ingredients
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration:
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash) injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine
(ii) Brine Solution - NaCl
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine
(iii) Brine Solution - Sodium tripolyphosphate (STP)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(iv) Brine Solution - Sodium pyrophosphate (SPP)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(v) Brine Solution - NaCl (5.5%) + STP (2.75%)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(vi) Brine Solution - NaCl + SPP
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 22%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(viii) Brine Solution - NaCl + STP + Sodium diacetate (SD)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 1.65%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(ix) Brine Solution - NaCl + STP+ PL + SD
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 22% and 1.65% respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 2.2%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 5.5%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0055%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines		 (i) Brine Solution - No Added Ingredients
Temperature: 4 and 15°C
Volume: 50 mL
(ii) Brine Solution - NaClE
Temperature: 4 and 15°C
Concentration: 5.5%
Volume: 50 mL
(iii) Brine Solution - Sodium tripolyphosphate (STP)
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
(iv) Brine Solution - Sodium pyrophosphate (SPP)
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
(v) Brine Solution - NaCl (5.5%) + STP (2.75%)
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
(vi) Brine Solution - NaCl + SPP
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 22%, respectively 
Volume: 50 mL
(viii) Brine Solution - NaCl + STP + Sodium diacetate (SD)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 1.65%, respectively 
Volume: 50 mL
(ix) Brine Solution - NaCl + STP+ PL + SD
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 22% and 1.65% respectively 
Volume: 50 mL
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively 
Volume: 50 mL
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively 
Volume: 50 mL
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 2.2%, respectively 
Volume: 50 mL
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 5.5%, respectively 
Volume: 50 mL
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0055%, respectively 
Volume: 50 mL		 Immediate (0h) pathogen reductions of 1.8 to ≥2.4 log CFU/mL were observed in brines containing CPC or sodium metasilicate.

Brines formulated with lactic acid, acetic acid, citric acid, nisin + EDTA, pediocin + EDTA, CPC, sodium metasilcate or hops beta acids had reductions in pathogen leves during storage. however, the extent of reduction (0.4 to >2.4 log CFU/mL) depended on the antimicrobial, brine type and storage temperature and time. 
Pathania, A., S. McKee, S. Bilgili, M. Singh. 2010. Antimicrobial Activity of Commercial Marinades Against Multiple Strains of Salmonella spp. J. Food. Micro. 139:214-217.  Teriyaki and lemon pepper marinades Poultry Salmonella Typhimurium
Salmonella Heidelberg
Salmonella Senftenberg		 Marinades were not combined with poultry products in this study Bactericidal (i) Teriyaki Marinade
Time: 32h
Temperature: 4 and 25°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(ii) Lemon Pepper Marinade
Time: 32h
Temperature: 4 and 25°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 (i) Teriyaki Marinade
Time: 32h
Temperature: 4 and 25°C
(ii) Lemon Pepper Marinade
Time: 32h
Temperature: 4 and 25°C		 Teriyaki marinade significantly reduced the populations of all three strains of Salmonella over the 32h period Surviving populations of S. heidelburg, S. typhimurium, S. senftenberg were reduced by 3.55, 4.62, and 2.27 log CFU/ml respectively at 0h and reduced below dectectable limits after 32h.

No significant reductions were observed in the lemon pepper marinade. 
Friedman, M., P. Henika, C. Levin, and R. Mandrell. 2007. Recipes for Antimicrobial Wine Marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. J. Food Sci. 72:6 Marinade N/A Bacillus cereus
Escherichia coli O157:H7
Listeria monocytogenes
Salmonella enterica		 (i) Garlic Juice
(ii) Red wine + oregano leaves
(iii) Red wine + oregano leaves + garlic juice
(iv) Red wine + oregano leaves + oregano oil
(v) Red wine + oregano leaves + oregano oil
(vi) Red wine + oregano leaves + oregano oil
(vii) Red wine + oregano leaves + oregano oil
(viii) Red wine + oregano leaves + oregano oil
(ix) Red wine + oregano leaves + garlic juice + oregano oil
(x) White wine + oregano leaves + garlic juice + oregano oil		 Bactericidal (i) Garlic Juice
Time: NE
Temperature: NE
Concentration: NE
Volume: 30 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(ii) Red wines
Time: NE
Temperature: NE
Concentration: NE
Volume: 66 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iii) Oregano leaves
Time: soaked in wine for 1 week
Temperature: NE
Concentration: NE
Volume: 4 grams
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iv) Oregano oil
Time: NE
Temperature: NE
Concentration: NE
Volume: 50 µL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(v) White Wine 
Time: NE
Temperature: NE
Concentration: NE
Volume: 66 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 (i) Garlic Juice
Volume: 30 mL
(ii) Red wines
Volume: 66 mL
(iii) Oregano leaves
Time: soaked in wine for 1 week
Volume: 4 grams
(iv) Oregano oil
Volume: 50 µL
(v) White Wine  
Volume: 66 mL		 Incubation temperature affected activities in the following order: 37°C>21°C>4°C

Varying the initial bacterial concentrations for 103 to 104 to 105 CFU/well did not significantly affect BA50 values

Storage of 3 marinades up to 2 months did not change their effectiveness against Salmonella enterica

Polyphenolic compounds isolated by chromatography from red wine exhibited exceptional activity at nanogram levels agains 2 strains of Bacillus cereus
Kramer, B., J. Thielmann, A. Hickisch, P. Muranyi, J. Wunderlich and C. Hauser. 2014. Antimicrobial Activity of Hop Extracts against Foodborne Pathogens for Meat Applications. J. App. Micro. 118: 648-657 Hops marinade in a model meat marinade and on marinated pork tenderloins  Pork Listeria monocytogenes
Staphylococcus aureus
Salmonella enterica
Escherichia coli (Generic)		 (i) Hop Extracts Beta Bio 40
(ii) Hop Extracts Alpha Bio
(iii) Hop Extracts Xantho-Flav 		 Bactericidal Marinade Alone:
(i) Hop Extracts Beta Bio 40
Time: NE
Temperature: 5°C
Concentration: 40% beta-acids
Volume: 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(ii) Hop Extracts Alpha Bio
Time: NE
Temperature: 5°C
Concentration: 20% alpha-acids
Volume: 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iii) Hop Extracts Xantho-Flav
Time: NE
Temperature: 5°C
Concentration: 65-85% xanthohumol
Volume: dissolved in 1 ml of Dimethylsulfoxid the diluted to 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
Marinades with meat
(iv) Hop Extracts Beta Bio 40
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 100, 250, 500 and 1,000 ppm
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(v) Hop Extracts Alpha Bio
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 20% alpha-acids
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(vi) Hop Extracts Xantho-Flav
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 500 and 1,000 ppm
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
Marinades with fresh pork tenderloin
(vii) Pork Loins
Time: 14 days
Temperature: 5°C
Concentration: 20% model marinade was added, 500 or 5000 ppm @ pH 5 ± 0.1
Volume: 15 g, with a thickness of 1 cm and a surface of about 10 cm2
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 Marinade Alone:
(i) Hop Extracts Beta Bio 40
Temperature: 5°C
Concentration: 40% beta-acids
Volume: 10,000 ppm
(ii) Hop Extracts Alpha Bio
Temperature: 5°C
Concentration: 20% alpha-acids
Volume: 10,000 ppm
(iii) Hop Extracts Xantho-Flav
Temperature: 5°C
Concentration: 65-85% xanthohumol
Volume: dissolved in 1 ml of Dimethylsulfoxid the diluted to 10,000 ppm
Marinades with meat
(iv) Hop Extracts Beta Bio 40
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 100, 250, 500 and 1,000 ppm
(v) Hop Extracts Alpha Bio
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 20% alpha-acids
(vi) Hop Extracts Xantho-Flav
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 500 and 1,000 ppm
Marinades with fresh pork tenderloin
(vii) Pork Loins
Time: 14 days
Temperature: 5°C
Concentration: 20% model marinade was added, 500 or 5000 ppm @ pH 5 ± 0.1
Volume: 15 g, with a thickness of 1 cm and a surface of about 10 cm2		 Beta-acid containing hop extracts have proven to possess a high antimicrobial activity agains Gram-positive baceria in vitro and in a practice related application of food preservation
Zhang, H., B. Kong, Y. Xiong, and X. Sun. 2009. Antimicrobial Activities of Spice Extracts against Pathogenic and Spoilage Bacteria in Modified Atmosphere Packaged Fresh Pork and Vacuum Packaged Ham Slices stored at 4°C. J. Meat Sci. 81: 686-692.  Pork and ham slices Pork  Listeria monocytogenes
Escherichia coli (Generic)
Pseudomonas fluorescens
Lactobacillus sake		 (i) Clove
(ii) Rosemary
(iii) Cassia Bark
(iv) Liquorice
(v) Aniseed
(vi) Prickly Ash
(vii) Pepper
(viii) Dahurian Angelica Root
(ix) Round Cardamom
(x) Fennel
(xi) Turmeric
(xii) Nutmeg
(xiii)Angelica
(xiv) Oregano		 Bactericidal (i) Clove
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(ii) Rosemary
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(iii) Cassia Bark
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(iv) Liquorice
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(v) Aniseed
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(vi) Prickly Ash
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(vii) Pepper
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(viii) Dahurian Angelica Root
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(ix) Round Cardamom
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(x) Fennel
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xi) Turmeric
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xii) Nutmeg
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xiii)Angelica
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xiv) Oregano
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices		 (i) Clove
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(ii) Rosemary
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(iii) Cassia Bark
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(iv) Liquorice
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(v) Aniseed
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(vi) Prickly Ash
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(vii) Pepper
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(viii) Dahurian Angelica Root
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(ix) Round Cardamom
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(x) Fennel
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xi) Turmeric
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xii) Nutmeg
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xiii)Angelica
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xiv) Oregano
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed		  The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 logs, the MAB decreased 2.7, 2.9 and 3.1 logs, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 logs and the total coliform count decreased 0.6, 0.8 and 1.2 logs, corresponding to 2.5, 5.0 and 10.0mg/ml of spray, respectively, when compared to control (P<0.05). The number of L. monocytogenes on ham slices decreased 2.5, 2.6 and 3.0 logs, the MAB plate counts decreased 2.9, 3.0 and 3.2 logs and the LAB counts decreased 2.4, 2.6 and 2.8 logs (P<0.05), respectively, after 28-days, by the same levels of mixed rosemary/liquorice extract treatments

Ariyapitipun T., A. Mustapha, and A.D. Clarke. 2000. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. J Food Prot. Jan;63(1):131-6.
 		 Raw Vacuum-Packaged Beef cubes Beef Listeria monocytogenes (i) Beef cubes + Low-molecular-weight polylactic acid (LMW-PLA)
(ii) Beef cubes + Lactic Acid
(iii) Beef cubes +  Nisin
(iv) Beef cubes + LMW-PLA + Nisin
(v) Beef cubes + Lactic Acid + Nisin 		 Bactericidal (i) Low-molecular-weight polylactic acid (LMW-PLA)
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes
(ii) Lactic Acid
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes
(iii) Nisin
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration:  400 IU/ml
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes		 (i) Low-molecular-weight polylactic acid (LMW-PLA)
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
(ii) Lactic Acid
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
(iii) Nisin
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration:  400 IU/ml 		 These treatments, combined with vacuum-packaging and refrigeration temperature, succeeded to inhibit growth of L. monocytogenes during storage up to 42 days. At the end of 42 days, the numbers of L. monocytogenes Scott A remaining viable on these samples were 1.21, 0.36, 2.21, 0.84, and 0.89 log10 CFU/cm2, respectively.
Catherine Cutter. 2000. Antimicrobial Effect of Herb Extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium Associated with Beef. J. Food Prot. 63:5:601-607.  Herb Extracts Beef Escherichia coli O157:H7
Listeria monocytogenes
Salmonella Typhimurium		 (i) Herb Extract + Sodium Citrate (Protecta One)
(ii) Herb Extract + Sodium Chloride (Protecta Two)		 Bactericidal Experiment 1:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Volume:
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor lean tissues from the cutaneous trunchi
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Volume:
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor lean tissues from the cutaneous trunchi
Experiment 2:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 min, then stored for 0, 1, 2, 7 and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): lean beef trim, beef adipose
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 min, then stred for 0, 1, 2, 7, and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): lean beef trim, beef adipose
Expermient 3:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): frozen, beef strip loins
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): frozen, beef strip loins		 Experiment 1:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Experiment 2:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 min, then stored for 0, 1, 2, 7 and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 min, then stred for 0, 1, 2, 7, and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Expermient 3:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 20 ml
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 20 ml		 In experiment one, after 7 days of storage at 4°C, E. coli O157:H7 was reduced by >1.3 log CFU/cm2 by Protect Two; L. monocytogenes was reduced by 1.8 and 1.9 log10 CFU/cm2 by Protecta One and Protecta Two, respectively; Salmonella typhimurium was not reduced >0.3 log10 CFU/cm2 by either extract by day 7.

In the second experiment, 2.5% Protecta Two , did not reduce pathogen populations >0.5 log10 CFU/g up to 14 days at 4 degrees C.

In the third experiment, surface spray treatments of beef with 2.5% lactic acid or 2.5% solutions of Protecta One or Protecta Two, vacuum packaged, and stored up to 35 days at 4 degrees C did reduce E. coli O157:H7, L. monocytogenes, and Salmonella Typhimurium slightly.

These studies suggest that the use of herb extracts may afford some reductions of pathogens on beef surfaces; however, the antimicrobial activity may be diminished in ground beef by adipose components. 

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