An Investigation of the Antibacterial Effect of Sumac Extract in Minced Beef Contaminated with Multidrug Resistance E. coli

Since the application of certain methods to minimize the oxidative and microbial spoilage in meat products is economically and hygienically significant, further studies are required to evaluate the antioxidant and antimicrobial activities of plant extracts in meat and meat products.

The aim of the present study was to investigate the antimicrobial effect of sumac extract in ground beef contaminated with multidrug resistance E. coli. Sumac extract was extracted by maceration method. The total phenol content of the extract was measured by Folin-Ciocalteo, and the total flavonoid content was determined by aluminum chloride method. Antioxidant activity was evaluated by iron reduction test (FRAP). The antimicrobial effect of the extract was evaluated using well diffusion method. After the inoculation of the minced meat, the samples were transferred to the refrigerator at 4 ° C, and a six-day storage period for microbial tests including the total count, Pseudomonas, Escherichia coli, mold and yeast started.

The total amount of phenolic compounds was 290.852 mg/g, and the amount of flavonoids was 4.508 mg/g. The antioxidant ability of the extract was reported 380.79-744.04 µmol iron/mg. The results of the antimicrobial tests indicated that the minimum inhibitory and lethal concentrations were 166.66 mg/ml and 333.33 mg/ml, respectively. Adding sumac extract to minced meat samples significantly prevented the growth of all microorganisms. This activity increased with the rise of concentration.

It could be concluded that sumac extract is a remarkable source of antimicrobial and antioxidant compounds and might be used in food products such as meat and meat products.