Table 3.

Overview of studies testing the efficacy of flavonoid anti-microbial agents when added to meat products or incorporated into packaging materials.

Anti-Microbial Agent—Concentration Applied	Food Product	Packaging Material	Microorganisms Targeted	Indicative Reduction (Log10 CFU/g, Log10 CFU/mL, Log10 CFU/cm2) 1,2,3,4	Reference
Bee pollen—20% v/v	Salami	Polypropylene (PP) film coated with chitosan solution	L. monocytogenes	0.2–1.5	[137]
Cranberry—2.5%, 5%, 7.5% w/w	Ground beef	-	Total viable bacteria	1.5–2.7	[138]
			E. coli O157:H7	0.4–2.4
2%	Pork slurry	-	L. monocytogenes	4.45	[139]
			Pseudomonas putida	3.4–3.64
			B. thermosphacta	5.4–7
			Aerobic mesophilic bacteria	3–3.5
2%	Pork burger	-	L. monocytogenes	3.78	[139]
			P. putida	3.5–4
			B. thermosphacta	4
			Aerobic mesophilic bacteria	1.5
			Lactic acid bacteria	1.4
2%	Cooked ham	-	L. monocytogenes	1.6	[139]
			Aerobic mesophilic bacteria	2.3–7.3
			Lactic acid bacteria	1.7–4.5
2.5% w/w	Minced pork	-	S. aureus	>3.7	[140]
			L. monocytogenes	>5
			E. coli O26	>3.32
			S. Enteritidis	>3.54
Grape seed extract—5%, 10%, 15% w/w	Chicken	Chitosan film	Mesophilic bacteria	1–1.5	[141]
			Coliforms	1–2.5
1200 ppm	Turkey frankfurters	Soy protein coating	L. monocytogenes	0	[142]
Grapefruit seed extract—0.5%, 1%	Ground beef	Low density polyethylene (LDPE) film	Total aerobic bacteria	0.5–3	[143]
			Coliforms	0.6
0.08%	Pork	Gelidium corneum–gelatin blend film	E. coli O157:H7	0.6	[144]
			L. monocytogenes	1.33
Green tea extract—2.8%	Pork	Gelidium corneum–gelatin blend film	E. coli O157:H7	1	[144]
			L. monocytogenes	0.98
1200 ppm	Turkey frankfurters	Soy protein coating	L. monocytogenes	0	[142]
5%	Hamburger patties	-	Total mesophilic aerobic bacteria	0.2	[145]
			Coliforms	0.55
			Yeasts and moulds	0.23
0.5%	Hamburger patties	Chitosan coating	Total mesophilic aerobic bacteria	0.07–0.14	[145]
			Coliforms	0–0.10
			Yeasts and moulds	0–0.23
Propolis extract—20% v/v	Salami	Polypropylene (PP) film coated with chitosan solution	L. monocytogenes	2.4–4	[137]
2% w/w	Beef patties	-	Mesophilic bacteria	0.6–1	[146]
			Psychrotrophic bacteria	0.6–2.6
0.6% v/w	Sausage	-	Proteolytic count	2.92 5	[147]
			Lipolytic count	3.23 5
			Yeasts and moulds	3.13 5

The synergistic effect of anti-microbial agents or their component, where it has been studied, is not cited. ¹ The difference of population that is cited is sometimes an approximate number, because of lack of exact data; ² When the range of population difference is cited; it corresponds to the different experimental conditions studied (e.g., different concentrations, storage temperatures, etc.); ³ When the anti-microbial agents were combined with other preservation methods or were incorporated into chitosan coatings, the effect of the agent alone is cited; ⁴ These classifications apply to the end point of each experiment; ⁵ The population difference cited corresponds to the 12th day of the experiment, because of lack of data for the control sample.