Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation
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Funding: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for
financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). The authors are also
grateful to the EU PRIMA program, the Portuguese Foundation for Science and Technology (FCT)
for funding the ArtiSaneFood project (PRIMA/0001/2018), and the project “BIOMA—Bioeconomy
integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247-FEDER-046112) by
“BIOMA” Consortium, financed by the European Regional Development Fund (ERDF) through the Incentive
System to Research and Technological development within the Portugal2020 Competitiveness
and Internationalization Operational Program.
Data Availability Statement: Summary data can be provided upon request.
Acknowledgments: U. Gonzales-Barron and L. Barros would like to thank the national funding by
FCT, through the institutional scientific employment program-contract. J. Pinela also thanks FCT for
his contract (CEECIND/01011/2018) under the individual scientific employment program-contract.
The objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised sage extract, and stuffed in natural casings. Sausages were then individually inoculated with S. aureus and left to ferment/mature at 10 °C/85% RH for 10 days. Sage extract was found to inactivate S. aureus (p < 0.001) with no significant differences between doses. At the 10th day of maturation, S. aureus decreased in 1.146 log CFU/g (SE = 0.065 log CFU/g) in alheiras mixed with 0.5–1.0% sage extract. Nonetheless, this extract retarded the growth of indigenous lactic acid bacteria during maturation. The higher the dose, the greater the effect (p < 0.001).
