In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota

The purpose of this study was to investigate the effect of dietary vitamin E or EcononiasE (TM) supplementation on the growth of several background/pathogenic bacteria on rabbit carcasses and hamburgers during refrigerated storage. For 51 days, 270 New Zealand rabbits received either a basal diet, or experimental diets enriched with 100 or 200 mg/kg of vitamin E or EconomasE (TM). The bacteria studied were Salmonella, Listeria monocytogenes, Pseudomonas, Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, plus both mesophilic and psychrotrophic aerobes. The growth of Listeria monocytogenes on contaminated patties was evaluated through a challenge test. The potential protective or antimicrobial effect of vitamin E or EconomasE (TM) on Listeria monocytogenes or Pseudomonas aeruginosa was assessed in vitro. Diet did not influence the concentrations of bacteria found on rabbit carcasses and developing on hamburgers. Vitamin E (in vivo and in vitro) and EconomasE (TM) in vivo had a protective antioxidant role, while EconomasE (TM) in vitro had strong antibacterial activity against Listeria monocytogenes, but not against Pseudomonas aeruginosa. (C) 2016 Elsevier Ltd. All rights reserved.