Concentration of steroid hormones in sediment of surface water resources in China: systematic review and meta-analysis with ecological risk assessment

The risk quotient (RQ) related to Estrone (E1), 17β-E2 (E2), Estriol (E3) and 17α-ethynylestradiol (EE2) in sediment of water resources in China was calculated using Monte Carlo Simulation (MCS) method. Fifty-four papers with 64 data-reports included in our study. The rank order of steroid hormones in sediment based on log-normal distribution in MCS was E1 (3.75 ng/g dw) > E3 (1.53 ng/g dw) > EE2 (1.38 ng/g dw) > E2 (1.17 ng/g dw). According to results, concentration of steroid hormones including E1, E2 and E3 in sediment of Erhai lake, northern Taihu lake and Dianchi river was higher than other locations. The rank order of steroid hormones based on percentage high risk (RQ > 1) was EE2 (87.00%) > E1 (70.00%) > E2 (62.99%) > E3 (11.11%). Hence, contamination control plans for steroid hormones in sediment of water resources in China should be conducted continuously.

Concentration of Tetrabromobisphenol-A in fish: systematic review and meta-analysis and probabilistic health risk assessment

Tetrabromobisphenol A (TBBP-A) is an emerging pollutant that enters water resources and affects various marine organisms, such as fish. Consequently, numerous studies globally investigated TBBP-A concentrations in fish fillets of the current study were meta-analyze concentration of TBBP-A in fish fillets and estimate the associated health risks for consumers. The search encompassed international databases, including Science Direct, PubMed, Scopus, Embase, and Web of Science from January 1, 2005, to July 20, 2023. The ranking of countries based on the pooled (Mean) concentration of TBBP-A in fish was as follows: China (1.157 µg/kg-ww) > Czech Republic (1.027 µg/kg-ww) > France (0.500 µg/kg-ww) ∼ Switzerland (0.500 µg/kg-ww) > Netherlands (0.405 µg/kg-ww) > Germany (0.33 µg/kg-ww) > Sweden (0.165 µg/kg-ww)>UK (0.078 µg/kg-ww) > Belgium (0.065 µg/kg-ww) > South Korea (0.013 µg/kg-ww) ∼ Japan (0.013 µg/kg-ww) > Ireland (0.005 µg/kg-ww). The risk assessment showed that the carcinogenic and non-carcinogenic risks of TBBP-A in China and France are higher compared to other countries; however, within all countries, these risks were found to be within acceptable limits.

The concentration of radioisotopes (Potassium-40, Polonium-210, Radium-226, and Thorium-230) in fillet tissue carp fishes: A systematic review and probabilistic exposure assessment

Chemical contamination of seafood has become a global health concern. Carp fish is one of the most widely consumed globally, and several studies have been conducted on the contamination of carp fish with radioisotopes. In the current study, a meta-analysis and probabilistic exposure assessment regarding the Potassium-40 (40K), Polonium-210 (210Po), Radium-226 (226Ra), and Thorium-230 (230Th) in the fillet tissue of carp fish were performed. In this regard, Scopus and PubMed were screened to retrieve the associated citations with on the concentration of radioisotopes in the fillet tissue of carp fish until October 2021. The rank order of radioisotopes in fillet tissue carp fish was 40K (103.49 Bq kg-1) > 210Po (9.39 Bq kg-1) > 226Ra (0.62 Bq kg-1) > 230Th (0.39 Bq kg-1). The highest effective dose due to 210Po ingestion was observed in Spain (male; 4.44E-05 Sv y-1, female; 2.67E-06 Sv y-1); 40K (female, 5.07E-07 Sv y-1); 226Ra (male, 9.93E-09 Sv y-1). The mean of effective dose (ED) in the male and females in India due to ingestion of 230Th as result of carp fish consumption was (1.70E-06 Sv y-1) and (7.01E-08 Sv y-1), respectively. The probabilistic exposure assessment by the Monte Carlo simulation method revealed that consumers of fillet tissue carp fish content of radioisotopes are at a safe range (0.001 Sv y-1).

Ochratoxin A in coffee and coffee-based products: a global systematic review, meta-analysis, and probabilistic risk assessment

Contamination of food with mycotoxins can pose harmful effects on the health of consumers in the long term. Coffee contamination with mycotoxins has become a global concern. This study attempted to meta-analyze the concentration and prevalence of ochratoxin A (OTA) in coffee products and estimate consumers' health risks. The search was conducted among international databases, including Scopus, PubMed, Embase, and Web of Science, for 1 January 2010 to 1 May 2022. The concentration and prevalence of OTA in coffee products were meta-analyzed according to country subgroups. Health risk assessment was conducted based on Margin of Exposures (MOEs) using the Monte Carlo simulation (MCS) technique. The three countries that had the highest Pooled concentration of OTA in coffee were observed in Chile (100.00%), Kuwait (100.00%), and France (100.00%). The overall prevalence of OTA in coffee products was 58.01%, 95% CI (48.37-67.39). The three countries that had the highest concentration of OTA were Philippines (39.55 μg/kg) > Turkey (39.32 μg/kg) > and Panama (21.33 μg/kg). The mean of MOEs in the adult consumers in Panama (9,526) and the Philippines (8,873) was lower than 10,000, while the mean of MOEs in other countries was higher than 10,000. Therefore, monitoring and control plans should be carried out in different countries.

The concentration of potentially toxic elements (PTEs) in apple fruit: a global systematic review, meta-analysis, and health risk assessment

The presence of potentially toxic elements (PTEs) in crops can directly/indirectly affect consumers' health. The contamination of apple as one of the most consumed fruits with PTEs such as lead (Pb), cadmium (Cd), chromium (Cr), arsenic (As), and nickel (Ni) leads to carcinogenic risk (CR) and non-carcinogenic risk (n-CR). In this regard, a systematic review, meta-analysis, and health risk assessment regarding the concentration of the PTEs in apples was conducted using international databases such as Scopus and PubMed. According to the results, the rank order of PTEs in apple fruits was Pb (427.45 µg/kg-wet weight) > Ni (228.74 µg/kg-wet weight) > Cr (212.43 µg/kg-wet weight) > As (123.93 µg/kg-wet weight) > Cd (15.28 µg/kg-wet weight). n-CR was higher than 1 for the USA, Serbia for adults, and Poland for children. CR for adults in Serbia, Spain, Greece, China, Bangladesh, and Pakistan and children in Serbia, Spain, Greece, China, and Bangladesh were not acceptable (CR > 1.00E - 06 value). In this regard, the pooled PTEs of apples can cause CR and n-CR issues. Therefore, constant monitoring and reduction of pesticide application are strongly recommended for controlling PTEs in apple fruits.

BIOGENIC AMINES IN FOODS: SURVEYING EFFECTIVE FACTORS AND MEASURING METHODS

Biogenic amines (BAs) importance in food safety and nutrition is generally recognized. Many efforts have been made to control or reduce them to legally permitted levels. The results varied according to raw material, ingredients, starter culture types, and process. So different methods have been developed for biogenic amines detection are varied from advanced device methods such as chromatographic based methods to electrophoretic based and simplified sensor methods. This article aims to review the effects of these variables and provides an assessment of the types of BAs measurement methods and the advantages and disadvantages in accordance with the latest published articles.

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges

Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer’s trend towards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed

The concentration and health risk assessment of radionuclides in the muscle of tuna fish: A worldwide systematic review and meta-analysis

Exposure to radionuclides, especially in food, can endanger the health of consumers. In this study, a systematic review and meta-analysis were performed regarding the concentration of radionuclides in tuna fish muscle. International databases including PubMed, Scopus, and Embase were searched to find articles regarding the concentration of radionuclides in tuna fish muscle from 1 January 2000 to 20 February 2021. The lowest and highest concentration of radionuclides was related to Caesium-137 (¹³⁷Cs) and Potassium-40 (⁴ K), respectively. The rank order of radionuclides based on their pooled concentration was ⁴ K (370.157 Bq/kg) > ²¹⁰Po Polonium-210 (26.312 Bq/kg) > ²¹⁰Pb (5.339 Bq/kg) > ²²⁶Ra (4.005 Bq/kg) > ¹³⁷Cs (0.415 Bq/kg). The health risk assessment based on annual effective dose indicates that consumers are at the safe range of health risk (H < 1 mSv/y). The continuous monitoring concentration of radionuclides in seafood and health risk assessment should be recommended.

The concentration of potentially hazardous elements (PHEs) in drinking water and non-carcinogenic risk assessment: A case study in Bandar Abbas, Iran

In this study, concentration of potentially hazardous elements (PHEs) including slice (Si), strontium (Sr), aluminum (Al), Fluoride (F), Iron (Fe), Zinc (Zn), Barium (Ba), Lead (Pb), Lithium (Li), Vanadium (V), selenium (Se), Chrome (Cr), Arsenic (As) and Uranium (U) in tap drinking water (n = 40) and filtration plant (n = 22) in Bandar Abbas city between March to July 2020 were analyzed. Analysis of PHEs ions was conducted by inductively coupled plasma mass spectrometry (ICP-MS). Also, concentration of F was measured by SPADNS Method. The non-carcinogenic risk in the exposed population (adult and children) were estimated. Concentration of PHEs between tap drinking water and filtration plant was compared using T statistical test. In addition, association among PHEs in tap drinking water and water filtration plant using Pearson correlation coefficient. The rank order of PHEs in tap drinking water was Si (6356.25 μg/l) > Sr (3980 μg/l) > Al (115.42 μg/l) > Fe (30.00 μg/l) > Zn (14.59 μg/l) > Ba (13.91 μg/l) > Pb (13.01 μg/l) > Li (11.60 μg/l) > V (4.43 μg/l) > Se (4.17 μg/l) > Cr (2.51 μg/l) > As (2.00 μg/l) > U (0.65 μg/l) > F (0.31 μg/l) and also in filtration plant was Si (1825.00 μg/l) > Sr (539.00 μg/l) > Fe (45.00 μg/l) > Al (26.00 μg/l) > Zn (8.08 μg/l) > Ba (2.24 μg/l) > Se (1.36 μg/l)> Pb(1.28 μg/l) > Li (1.26 μg/l) > Cr (1.17 μg/l) > F (0.66 μg/l) > V (0.61 μg/l) > As (LOD < ) ~ U (LOD <). The most of PHEs in tap drinking water was considerable different with filtration plant (p value < 0.05) therefore the chemical quality of tap drinking water should be more attention. The results of non-carcinogenic risk assessment revealed that TTHQ in the adults and children due to drinking tap water content of PHEs was 2.59E-3 and 6.05E-3 and filtration plant was 8.88E-04 and 2.07E-03, respectively. Therefore, TTHQ in adults and children was lower than 1; therefore, consumers are in the safe range due to drinking tap water and water filtration plant content of PHEs.

Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout

The small outbreaks of listeriosis as one of the leading causes of food poisoning-associated deaths occur more than previously reported. In current study, the growth ability of Listeria monocytogenes strains isolated from different sources of food and human origin was measured under salt stress (0.5%, 2.5%, 5%, 7.5%, and 10%) and acid environments (pH = 6.64 and 5.77) for 96 hr by using a Bioscreen C microbiology reader at 37°C. In further steps of this study, after analysis of constituents of Zataria multiflora Boiss. essential oil (ZMEO), the sensory evaluation of the treated fish meat with ZMEO was performed. Then, the fish isolate of L. monocytogenes was exposed to sensory acceptable and subminimum inhibitory concentrations (subMICs) of ZMEO in fish broth and minced fish meat during incubation at abuse (12°C), room (22°C), and optimum (37°C) temperatures for 48 hr. The MIC of NaCl against four strains of L. monocytogenes was 10% at 37°C. The maximum optical densities (ODs) and under curve areas (AUC) of growth patterns in higher pH value and lower contents of NaCl followed the order of 21C > 6F > 66C > 22C of L. monocytogenes strains, while the lag time was prolonged in the reverse order. The maximum OD, growth, and lag times of samples treated with higher contents of NaCl and lower pH value were affected in a different order. The organoleptic evaluation showed that the fish meat treated with less than 0.5% of ZMEO was sensory acceptable. The population of L. monocytogenes remained relatively constant at the inoculation level of 107 cfu/ml (or g) at 12°C in broth and minced fish mediums. The inhibitory antilisterial activity of essential oil as an extensive-used plant for food and pharmacological applications is negligible due to possible adverse sensory and toxic effects at relevant high doses.

Meat Value Chain Losses in Iran

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

Food Safety Practices in COVID-19 Pandemic

This article has no abstract.

Effect of chicken raw materials on physicochemical and microbiological properties of ‎mechanically deboned chicken meat

Excessive consumption of red meat is associated with various diseases including coronary heart diseases and cancer. Lower health-related problems of chicken meat, consumption of chicken meat, and mechanically deboned chicken meat (MDCM) have been increased due to their cheaper prices. Thereby, chemical, microbial, and physical causes of chicken meat losses and the safety aspects are needed to be fully considered to save food by improved application of chicken meat and its by-product. This study investigated the effects of chicken classes, layer, and broiler, and different carcass cuts, fillet, skeleton, and the whole carcass, on physicochemical, protein, fat, ash, moisture, pH, and peroxide, and microbiological, total plate counts, Escherichia coli, Staphylococcus aureus, Campylobacter, and Salmonella, characteristics as well as introducing content changes of metal elements iron, calcium (Ca), lead, cadmium, and arsenic in MDCM. The highest values of physicochemical characteristics, calcium, iron, and heavy metals were observed in deboned layer chicken carcass and deboned broiler skeleton (p<0.05). Although Escherichia coli was detected in all of the treatments, Salmonella, Staphylococcus aureus, and Campylobacter contamination were found only in the deboned layer and broiler skeleton. In conclusion, the application of MDCM by-products in meat products without thermal processing is not recommended. The broiler and layer skeleton MDCMs are not suitable for human consumption due to the high contents of heavy metals. However, the whole carcasses of layer chickens are suitable to be mutually used in MDCM at the end of the egg laying period.

The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.

Propionic Acid: Method of Production, Current State and Perspectives

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article provides a comprehensive synthesis and review of important biotechnological aspects of propionic acid production as a common ingredient in food and biotechnology industries. We first discuss some of the most important production processes, mainly focusing on biological production. Then, we provide a summary of important propionic acid producers, including Propionibacterium freudenreichii and Propionibacterium acidipropionici, as well as a wide range of reported growth/production media. Furthermore, we describe bioprocess variables that can have impact on the production yield. Finally, we propose methods for the extraction and analysis of propionic acid and put forward strategies for overcoming the limitations of competitive microbial production from the economical point of view. Several factors influence the propionic acid concentration and productivity such as culture conditions, type and bioreactor scale; however, the pH value and temperature are the most important ones. Given that there are many reports about propionic acid production from glucose, whey permeate, glycerol, lactic acid, hemicelluloses, hydrolyzed corn meal, lactose, sugarcane molasses and enzymatically hydrolyzed whole wheat flour, only few review articles evaluate biotechnological aspects, i.e. bioprocess variables.

Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

Background:

As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place.

Objective:

The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake.

Methods:

In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochemical properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined.

Results:

Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume. The highest specific volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor.

Conclusion:

The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.

Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors. Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively. Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage. Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.

Application of Bacteriocins in Meat and Meat Products: An Update

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Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins.

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Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

A review on inactivation methods of Toxoplasma gondii in foods

Toxoplasmosis is an infection caused by Toxoplasma gondii, a widespread zoonotic protozoan which poses a great threat to human health and economic well-being worldwide. It is usually acquired by ingestion of water contaminated with oocysts from the feces of infected cats or by the ingestion of raw or undercooked foodstuff containing tissue cysts. The oocyst can contaminate irrigation water and fresh edible produce. It is estimated that approximately one-third of the human population worldwide harbor this parasite. Infection with T. gondii is an important cause of diseases of the central nervous system and the eye in immunocompromised and immunocompetent individuals. The purpose of this study was to evaluate the efficacy and applicability of thermal (heating, cooking, freezing and low temperature), non-thermal (high pressure processing, ionizing irradiation and curing) and chemical and biochemical (disinfection, essential oils and biochemical methods such as enzymes, nanoparticles, antibiotics and immune response) treatments for the inactivation, inhabitation or to kill T. gondii in foodstuff intended for public consumption and under experimental conditions.

The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti-S. aureus activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against Staphylococcus aureus was observed when only Echinophora platyloba essential oil was used than when it was used in combination with liquid smoke.