Application of Lysostaphin-Producing Lactobacilli to Control Staphylococcal Food Poisoning in Meat Products
Abstract:The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual activity was sufficiently high to reduce staphylococcal counts by 104 to 105 CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25°C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys− strain the staphylococci grew up to numbers of 107 CFU/g.
Document Type: Research Article
Affiliations: 1: Institut für Lebensmitteltechnologie, Universität Hohenheim, D-70593 Stuttgart, Germany; Nestle Research Center, Nestec Ltd., Vers-Chez-Les-Blanc, P.O. Box 44, CH-lOOO Lausanne 26, Switzerland 2: Institut für Lebensmitteltechnologie, Universität Hohenheim, D-70593 Stuttgart, Germany
Publication date: April 1, 1998
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites