Inhibitory Effects of Propolis, Bee Pollen, and Beeswax against Staphylococcus aureus in Ground Beef

This study assessed the antibacterial efficacy of honeybee-derived products—propolis, bee pollen, beeswax, and their combination—against multidrug-resistant Staphylococcus aureus (S. aureus) inoculated in raw ground beef at a concentration of 5 log 10 CFU/g, in response to increasing consumer demand for natural food preservatives. A blend of bee products demonstrated the greatest minimum inhibitory concentration (MIC), followed by propolis, then beeswax, and bee pollen. The antibacterial capabilities, physicochemical characteristics, and sensory quality of the meat were assessed during cold storage at 4°C. The combination of bee products and propolis exhibited the most potent antibacterial efficacy, markedly decreasing S. aureus counts by the 3rd and 5th days and entirely suppressing growth by day 7. Treated samples had an increased shelf life, lasting satisfactory until days 9 and 11, but untreated controls deteriorated by day 5. Sensory analysis indicated a postponed decline in sensory attributes, however physicochemical evaluations validated enhanced acceptable quality in treated samples. Electron microscopy demonstrated significant damage to the cell membranes and internal structures of S. aureus, especially in samples subjected to propolis and the bee product mixture. The findings indicate that propolis and mixes of bee products may serve as excellent natural preservatives, improving both the microbiological safety and quality of ground beef under refrigeration.