Sardinian olive oil, powerful antimicrobial action for salmonella, staphylococcus aureus and Escherichia coli
The important study of the University of Sassari
Some of the beneficial properties of olive oil were already known: thanks to its high concentration of monounsaturated fatty acids and phenolic compounds that contribute to increasing its nutritional and antioxidant properties, it can be considered a nutraceutical food, i.e. with positive effects on health. Research from the University of Sassari finally confirms the antimicrobial power of olive oil, capable of reducing pathogens that cause foodborne infections.
Coordinated by Severino Zara, Professor of Agricultural Microbiology in the Agriculture Department of the University of Sassari, the research group tested 13 different varieties of olive oil belonging to the national and Sardinian germplasm in vitro and on a food matrix.
The fruit samples belonging to the different varieties were collected and transformed by the “A. Milella ”of the Department of Agriculture located in the locality of“ San Quirico Fenosu ”in Oristano.
In vitro experiments have demonstrated the powerful antimicrobial action of the oils on Staphylococcus aureus, Salmonella, Listeria monocytogenes and Escherichia coli, which are among the main microorganisms responsible for food poisoning.
Among the most effective oils are those of two Sardinian varieties: Bosana and Sivigliana from oil, which stood out for their greater antimicrobial power than the other varieties tested in the study.
The scientific work was published in the international magazine “Food Control”.
The research team coordinated by Professor Zara is made up of Francesco Fancello, Chiara Multineddu, Mario Santona, Giacomo Zara, Sandro Dettori, Pierfrancesco Deiana (University of Sassari) and Maria Giovanna Molinu of the CNR.
