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Action antagoniste des cellules de Lactobacillus delbrueckii subsp. lactis contre les micro-organismes pathogènes et ceux provoquant une altération des produits carnés frais.

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

Auteurs : SENNE M. M., GILLILAND S. E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Antagonistic action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems.
  • Identifiant de la fiche : 2003-2873
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 3
  • Date d'édition : 03/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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