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  • Title: Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat.
    Author: Roila R, Ranucci D, Valiani A, Galarini R, Servili M, Branciari R.
    Journal: Acta Sci Pol Technol Aliment; 2019; 18(1):43-52. PubMed ID: 30927751.
    Abstract:
    BACKGROUND: Worldwide, poultry is considered the main source of food-related human campylobacteriosis, which is generally associated with the consumption of raw or undercooked chicken meat. Furthermore, Cam- pylobacter develops biofilms that are resistant to environmental stress, antibiotics, and disinfectants and are becoming a major issue for the food industry, especially the poultry industry. This study investigated the antimicrobial and anti-biofilm properties of polyphenols found in spray-dried olive mill wastewater (OMWW--SD) against Campylobacter strains isolated from chicken meat. METHODS: OMWW-SD was produced by dehydration of olive mill wastewater polyphenolic extract. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for OMWW-SD were determined by microdilution method whereas the inhibitory effect of the OMWW-SD on biofilm formation and biofilm disaggregation was tested through crystal violet assay on polystyrene plates. RESULTS: The phenolic profile of OMWW-SD mainly consisted of secoiridoid and hydroxycinnamic acid derivatives. Oleuropein-aglycone di-aldehyde (a secoiridoid derivative) was the major constituent, representing 72.5% of the total identified phenolic compounds. OMWW-SD showed a MIC ranging from 0.15 mg/mL to 0.3 mg/mL and a MBC of 0.3 mg/mL for all Campylobacter strains tested. The olive by-product extract tested was able, in vitro, to inhibit biofilm formation and to promote biofilm dispersion even at sub-MIC concentra- tions, with values ranging from 6% to 92% and from 4% to 83% at varying extract dilutions, respectively. CONCLUSIONS: OMWW-SD could be developed as a new anti-biofilm agent with potential to control Campylo- bacter in the food chain, especially in the poultry industry, thereby enhancing food safety.
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