Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate.
作者： JOHN R. RUBY , STEVEN C. INGHAM
DOI: 10.4315/0362-028X-72.2.251
关键词:
摘要: The efficacy of adding presumptive Lactobacillus sakei (LS) strain 10-EGR-a, the most inhibitory from among 12 ground beef isolates, to inhibit growth by Escherichia coli O157:H7 and multidrug-resistant (MDR) Salmonella (serovars Newport Typhimurium) was evaluated in a beef-derived broth medium at 10 degrees C fresh raw 5 C. Pathogen inhibition observed both high (10(8):10(5) 10(7):10(5)) low (10(6):10(5) 10(5):10(5)) LS:pathogen ratios. After 9 days C, with ratios, E. MDR inhibited an average 2.6 3.2 log CFU/ml, respectively, whereas 2.8 1.8 respectively. However, no significant seen ratios 10(5):10(2) 10(5):10(3). Significant very (10(6) 10(7):10(2) 10(3)), but gross spoilage product occurred day 6. Although LS 10-EGR-a can medium, inability produce similar results without deleteriously affecting quality is limitation that needs further investigation.
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