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Evaluation of a select strain of Lactobacillus delbrueckii subsp. lactis as a biological control agent for pathogens on fresh-cut vegetables stored at 7 °C.

Author(s) : HARP E., GILLILAND E.

Type of article: Article

Summary

Raw vegetables inoculated with selected pathogenic bacteria were treated with a strain of Lactobacillus delbrueckii subsp. lactis, selected for its ability to produce hydrogen peroxide at refrigerated temperatures. The vegetables inoculated included broccoli, cabbage, carrots, and lettuce. Each vegetable was processed and stored under conditions similar to those used for ready-to-eat vegetables sold at retail. Portions of each vegetable were separately inoculated with one of two pathogenic bacteria, Escherichia coli O157:H7 or Listeria monocytogenes. Before packaging, one portion of each inoculated vegetable was treated with a cell suspension of the selected strain of L. delbrueckii subsp. lactis. The vegetables were stored at 7 °C for 6 days. The populations of pathogens and lactobacilli on each sample were enumerated on storage days 0, 3, and 6. Although populations of L. delbrueckii subsp. lactis remained at high levels during storage, there was no noticeable antagonistic action against the pathogens. Each pathogen survived on all vegetables throughout storage. Further testing revealed that there was apparently sufficient catalase activity in the cut vegetables to destroy enough of the hydrogen peroxide to prevent antagonistic action against the pathogens.

Details

  • Original title: Evaluation of a select strain of Lactobacillus delbrueckii subsp. lactis as a biological control agent for pathogens on fresh-cut vegetables stored at 7 °C.
  • Record ID : 2003-3019
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 6
  • Publication date: 2003/06
  • Document available for consultation in the library of the IIR headquarters only.

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