The article was published in a quality microbiological and food science and tehcnology journal. We tested the antimicrobial effect of rosemary extracts against Campylobacter jejuni at a low storage temperature with or without short-term pre-freezing. Furthermore, low temperature storage conditions prolonged the survival of C. jejuni in chicken meat juice. The results in chicken meat food model again showed the synergistic effect of freezing and plant extract antimicrobial activity. A better understanding of how bacteria cope with stress conditions on one hand, and adapt to a protective environment on the other, will be critical in designing new intervention strategies for Campylobacter reduction in the poultry meat supply and control methods for food safety management
To prevent or delay food spoilage and transmission of food-borne pathogenic microorganisms along the food chain, many different antimicrobial substances can be used. According to our results studies performed in food model, media are necessary prior to further application in food matrices, rather than those obtained in laboratory media. To prevent the risk of microbial resistance development it is important to study the factors, which are crucial for antimicrobial activity. Using the food microdilution method, we evaluated some factors that alone or in combination can affect the efficiency of natural antimicrobials and concluded that the method can be applied as a simple, rapid, reproducible and inexpensive technique in a variety of food models and consequently improve shelf-life and food-quality.