Establecer la concentración mínima inhibitoria de un extracto de Mortiño (Vaccinium meridionale) frente a Campylobacter jejuni y S.aureus para uso en modelos alimentarios

Abstract

Abstract: Foodborne illnesses (FBIs) are infections or poisonings that pose a global risk. Therefore, the food industry must find natural methods that guarantee safety, efficacy, and microbial control in food. By-products obtained from fruits, meanwhile, represent a rich source of antimicrobial compounds. The aim of this research was to determine the minimum inhibitory concentration of Vaccinium meridionale against two pathogenic microorganisms: Staphylococcus aureus and Campylobacter jejuni. To this end, mortiño extracts were obtained through a process that included ultrasound-assisted maceration, vacuum filtration, rotary evaporation, and freeze-drying. The antimicrobial activity was then evaluated using the agar diffusion method against the two bacterial strains, in triplicate. The results showed inhibition for both microorganisms at a MIC of 80 mg/mL in all three replicates. Therefore, it is concluded that Vaccinium meridionale extracts exhibit antimicrobial activity, making them a promising candidate for use as a natural preservative in the food industry.