... Or try protective cultures to control E. coli O157:H7 in ground beef.Protective cultures are specifically selected and developed for their ability to control the growth of pathogenic or spoilage microorganisms in fermented foods. The bacteria involved are mainly strains of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus lactobacillus Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus. They are widely distributed in animal feeds, manure, and milk and milk products. sakei, Lactobacillus paracasei and Propionibacterium Propionibacterium /Pro·pi·on·i·bac·te·ri·um/ (pro?pe-on?e-bak-ter´e-um) a genus of gram-positive bacteria found as saprophytes in humans, animals, and dairy products. Pro·pi·on·i·bac·te·ri·um n. freundenreichii subsp. shermanii. Foodborne illness outbreaks and ground beef recalls caused by E. coli O157:H7 contamination continue to be a major concern. In recent years, there has been an increase in the number of studies determining the role of lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. (LAB) in inhibiting pathogenic microorganisms in food. In addition to lactic acid, LAB may also produce bacteriocins, antibiotics or low-molecular-mass compounds that are inhibitory to pathogenic organisms. Lactobacillus reuteri produces a non-peptide low-molecular-mass antimicrobial substance--reuterin--during the anaerobic anaerobic /an·aer·o·bic/ (an?ah-ro´bik) 1. lacking molecular oxygen. 2. growing, living, or occurring in the absence of molecular oxygen; pertaining to an anaerobe. metabolism of glycerol. Lactobacillus reuteri is a prominent member of the Lactobacillus population in the gastrointestinal ecosystem of humans, poultry, swine and other animals. Reuterin is a recently discovered, broad-spectrum antimicrobial substance produced by this species during the fermentation of glycerol. Researchers at the Canadian Meat Council The Canadian Meat Council is Canada's national trade association for the federally inspected red meat packers and processors. It is an industry trade group associated with the meat packing industry. Federally inspected plants account for over 90% of all the meat processed in Canada. tested L. reuteri either alone or in combination with Allyl isothiocyanate (AIT) for action against a cocktail of five strains of E. coli O157:H7 in ground beef held at 4 C for 25 days. L. reuteri with glycerol reduced E. coli O157:H7 levels to below detectable limits within 20 days, when present at 6 log cfu per g. AIT completely eliminated E. coli O157:H7 when present at the low inoculum inoculum /in·oc·u·lum/ (-ok´u-lum) pl. inoc´ula material used in inoculation. in·oc·u·lum n. pl. level of 3 log cfu per g, and it reduced the bacteria's viability at the high inoculum level of 6 log cfu per g by the end of the storage period. A combination of L. reuteri with AIT did not yield an additive effect against the viability of E. coli O157:H7. L. reuteri in the presence of glycerol was highly effective against E. coli O157:H7 in ground beef during refrigerated storage at 4 C in modified atmosphere packages. Further information. Parthiban Muthukumarasamy, Canadian Meat Council, 955 Green Valley Crescent, Suite 305, Ottawa, ON K2C 3V4 Canada; phone: 613-729-3911; fax: 613-729-4997; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.cmc-cvc.com. |
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