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Antagonistic Action of Cells of Lactobacillus delbrueckii subsp. lactis against Pathogenic and Spoilage Microorganisms in Fresh Meat Systems

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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 (P < 0.05) reductions in the growth of psychrotrophs and coliforms plus a slight decrease in the numbers of E. coli O157:H7 over time relative to those for control samples 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 (P < 0.05) declines in numbers of the pathogens as well as a reduction in the growth of psychrotrophs during storage at 5°C for 6 days. The results of the experiments suggest that lactobacillus cultures have potential for use in an intervention technology for the control of foodborne pathogens, especially on the surfaces of beef and pork carcasses. The results of this study also suggest that an extension of the shelf life of meat can result from the decreased growth of psychrotrophic spoilage organisms.


Document Type: Research Article

Affiliations: Department of Animal Science and Food and Agricultural Products Research and Technology Center, Oklahoma State University, Stillwater, Oklahoma 74078, USA

Publication date: March 1, 2003

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