Tackling food spoilage bacteria: How pomegranate peel extract can improve beef safety

Meat is among the most popular foods because of its high dietary component. However, it is contaminated with various food spoilage bacteria, including Pseudomonas aeruginosa, identified as a primary contributor to food spoilage and foodborne illnesses. This investigation evaluates the total aerobic and psychrotrophic counts, antibacterial resistance, and virulence features in P. aeruginosa bacteria discovered in 150 beef products. Thirty each of basterma, hot dogs, luncheon, frankfort, and burgers were obtained from numerous markets in El-Fayoum Governorate, Egypt, using culture and molecular techniques. Furthermore, the influence of pomegranate peel (PP) extract on marinated beef steak was evaluated in vitro during the storage period. Burger samples recorded the greatest total aerobic count (TAC) and psychrotrophic count (5.52 ± 2.5 and 3.88 ± 2.1 log CFU/g, respectively), while basterma samples had the lowest count (3.37 ± 2.1 and 1.89 ± 1.3 log CFU/g, respectively). Furthermore, P. aeruginosa contaminated 32.7% of the samples. Burger and hot dog samples had the greatest isolation percentage (46.7% and 36.7%, respectively), while basterma samples had the lowest proportions (20%). In addition, the mean P. aeruginosa count extended from 1.80 ± 1.1 log CFU/g (basterma) to 4.91 ± 1.3 log CFU/g (burger). PCR results of the 16S rRNA gene at 150 bp exhibited that P. aeruginosa DNA was present in all of the suspected isolates. The virulence genes pilB (14.3%), PslA (18.4%), toxR (14.3%), and exoS (10.2%) were the most common ones found. High resistance rates were observed toward ampicillin and tetracycline (100%) and complete susceptibility to florfenicol and ciprofloxacin, making them the most significant antibiotics. Using 25%, 50%, 75%, and 100% PP extract solutions, respectively, reduced the P. aeruginosa count in the assessed samples over 48 h by 32.44%, 32.96%, 49.63%, and 52.11%. In addition, the investigation verified the group submerged in a 75% PP extract solution had better sensory criteria, which greatly varied from the control and other treatment groups.