Bacteriostatic activity of propolis and geopropolis in sausages contaminated by Escherichia coli and Staphylococcus aureus
DOI:
https://doi.org/10.32870/jbf.v4i7.49Keywords:
Melipona colimana, Apis mellifera, propolis, sausages, bio-conservative agentAbstract
Food contamination poses a significant challenge to public health, leading to illnesses caused by pathogenic bacteria. Globally, it affects millions of people and results in thousands of deaths annually; children under five years old represent 40% of cases and suffer a significant number of deaths each year due to these bacteria. This study evaluated the effectiveness of propolis and geopropolis as bacteriostatic agents against Escherichia coli and Staphylococcus aureus in contaminated sausages. Eight groups of sausages were used, three treated with ethanolic propolis extract (20%, 30%, and 50%), three with geopropolis extract (20%, 30%, and 50%), a positive control group with nitrates, and a negative control with ethanol (70%). Initial results showed that the negative control group exhibited the highest growth of S. aureus, while treatments with 50% propolis, 50% geopropolis, and nitrates showed the lowest microbial growths. Similarly, the concentration of E. coli significantly decreased in all groups except for the control group treated with alcohol, where it increased. ANOVA analysis confirmed significant differences, indicating that both propolis and geopropolis, especially at specific concentrations, effectively inhibit the growth of these microorganisms in meat products, highlighting their potential as natural preservatives.
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