Survival of Escherichia coli O157:H7 and Salmonella strains were investigated in wine and grape juice prepared from Chardonnay and Pinot Noir grapes. A model stomach system, containing food and synthetic gastric fluid, was designed to investigate the potential antibacterial effects of wine when consumed with a meal. Bacteria were inactivated in wine within 60 min, but survived for up to 16 days in juice. In the stomach system, wine had little effect on E. coli O157:H7, but Salmonella Typhimurium was undetectable after 120 min. A non-volatile wine fraction (containing acids) was more effective in killing Salmonella than a volatile fraction (containing alcohols), suggesting that the antibacterial activity of wine may be acid-dependent. (We advise you to read the entire article. Original title : Antimicrobial effects of wine on Escherichia coli O157:H7 and Salmonella Typhimurium in a model stomach system)
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