Details

Autor(en) / Beteiligte

• Venkitanarayanan, K.S
• Zhao, T
• Doyle, M.P

Titel

Antibacterial effect of lactoferricin B on Escherichia coli O157:H7 in ground beef

Ist Teil von

• Journal of food protection, 1999-07, Vol.62 (7), p.747-750

Ort / Verlag

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

Erscheinungsjahr

1999

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• The antibacterial activity of lactoferricin B on enterohemorrhagic Escherichia coli O157:H7 in 1% peptone medium and ground beef was studied at 4 and 10 degrees C. In 1% peptone medium, 50 and 100 micrograms of lactoferricin B per ml reduced E. coli O157:H7 populations by approximately 0.7 and 2.0 log CFU/ml, respectively. Studies comparing the antibacterial effect of lactoferricin B on E. coli O157:H7 in 1% peptone at pH 5.5 and 7.2 did not reveal any significant difference (P > 0.5) at the two pH values. Lactoferricin B (100 micrograms/g) reduced E. coli O157:H7 population in ground beef by about 0.8 log CFU/g (P < 0.05). No significant difference (P > 0.5) was observed in the total plate count between treatment and control ground beef samples stored at 4 and 10 degrees C. The antibacterial effect of lactoferricin B on E. coli O157:H7 observed in this study is not of sufficient magnitude to merit its use in ground beef for controlling the pathogen.