Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork

This study was aimed to examine the membrane damage mechanism of gallic acid (GA) on Yersinia enterocolitica BNCC 108930, and to explore whether GA can prolong the shelf life of pork. The minimal inhibitory concentration (MIC) of GA against Y. enterocolitica was determined by adopting the broth microdilution method. Second, an investigation was conducted on the morphological and physiological variations of Y. enterocolitica after the GA treatment. Finally, a response surface approach was used to establish the growth inhibition model of GA against Y. enterocolitica in pork. The MIC of GA against Yersinia enterocolitica BNCC 108930 was 2.5 mg/mL. GA affects the membrane integrity of Y. enterocolitica, as demonstrated by a significant decrease in intracellular ATP and pH. The results showed that the number of Y. enterocolitica in pork meat containing 5 mg/g of GA decreased by 2 logarithmic cycles during storage at 4 degrees C for 3 days. According to the obtained findings, GA could be used as a food preservative to prolong the shelf life of pork.

Automated summary

This study examines the membrane damage mechanism of gallic acid on Yersinia enterocolitica and explores its potential to prolong the shelf life of pork. Findings suggest that gallic acid can be used as a food preservative to inhibit the growth of Yersinia enterocolitica and extend the shelf life of pork.