The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes

Cranberry pomace (CP) is an under-utilized fruit waste that contains high levels of valuable bioactive compounds that hold antimicrobial properties. However, their application as natural antimicrobial agents in food systems remains poorly understood. Recent studies have shown that beneficial bacteria are less sensitive to cranberry extracts than pathogenic bacteria. These evidence suggest that cranberry extract products can potentially be used in food systems to control foodborne pathogens without affecting the viability of beneficial bacteria. This study evaluated the effect an 80% ethanol extract of cranberry pomace (CE) on the growth of commonly used meat fermentation starter cultures, notably Lactobacillus spp., Pediococcus spp., and Staphylococcus spp., and assessed the antimicrobial properties of CE against common foodborne pathogens, E.coli O157:H7, Salmonella Enteritidis, and L. monocytogenes. Results reveal a CE-concentration dependent stimulatory effect on the meat fermentation starter cultures while inhibiting the growth of pathogens. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5 - 1.00% wt/vol CE, while a complete growth inhibition of pathogens was observed at concentrations of 0.50% wt/vol or higher. These findings suggest that CE can potentially be used as a natural antimicrobial against foodborne pathogens and growth promoter for meat starter cultures.