Share

Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems.

Author(s) : SENNE M. M., GILLILAND S. E.

Type of article: Article

Summary

Cells of Lactobacillus delbrueckii subsp. lactis RM2-5 were added to various meat model systems that had been inoculated with Escherichia coli O157:H7 or Salmonella Typhimurium to determine whether these lactobacilli were antagonistic to the pathogens during storage at 5°C. Experiments in which L. delbrueckii subsp. lactis RM2-5 was directly applied to the surfaces of beefsteaks resulted in significant reductions in the growth of psychrotrophs and coliforms plus a slight decrease in the numbers of E. coli O157:H7 over time relative for control to which no lactobacilli had been added. Experiments involving the direct application of L. delbrueckii subsp. lactis RM2-5 to the surfaces of freshly slaughtered beef and pork carcass samples inoculated with either E. coli O157:H7 or Salmonella Typhimurium showed significant declines in pathogens as well as a reduction in the growth of psychrotrophs during storage at 5°C for 6 days. The results suggest that lactobacillus cultures have potential for use in the control of foodborne pathogens, especially on the surfaces of beef and pork carcasses. The results also suggest that an extension of the shelf life of meat can result from the decreased growth of psychrotrophic spoilage organisms.

Details

  • Original title: Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems.
  • Record ID : 2003-2873
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 3
  • Publication date: 2003/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing