Bioactive components content, antimicrobial activity, and foodborne pathogen control in minced pork by cranberry pomace extracts.

Abstract: Three extracts from American cranberry pomace (<italic>Vaccinium macrocarpon</italic>) were prepared: water (w‐PACE), ethanol, and a water/ethanol. Extracts were examined in terms of bioactive components content and antimicrobial activity in relation to 18 strains of bacteria, and 3 strains of fungi. Extracts contained organic acids, flavonols, terpenes (ursolic acid), and stilbenes (resveratrol). Water and water/ethanol extracts demonstrated a broader spectrum of antibacterial activity on selected strains compared to ethanol extract. The inhibition of pathogens growth (<italic>Escherichia coli</italic>, <italic>Salmonella</italic> ser. Enteritidis, <italic>Listeria monocytogenes</italic>, and <italic>Staphylococcus aureus</italic>) was determined in minced pork containing 2.5% w‐PACE. The number of pathogens in samples stored at 4 °C for 6 days was examined. The results show a significant (<italic>p</italic> < .05) growth inhibition for all pathogens in the minced pork meat with cranberry extract, compared to the control sample. Our results suggest the possibility of the application of the water extract of cranberry pomace as natural preservatives. Practical applications: American cranberry pomace can be used to receive extracts of antibacterial activity. The low cost of water extract production from cranberry pomace contributes to its attractiveness as the natural preservative to protect minced pork against foodborne pathogens. [ABSTRACT FROM AUTHOR]