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Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef
المؤلفون المشاركون
Castillo, Alejandro
Kirsch, Katie R.
Tolen, Tamra N.
Hudson, Jessica C.
Griffin, Davey
Taylor, T. Matthew
المصدر
International Journal of Food Science
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-05-23
دولة النشر
مصر
عدد الصفحات
6
الملخص EN
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives.
The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E.
coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application.
Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml) of rifampicin-resistant (100.0 μg/ml; RifR) O157 and non-O157 STEC.
Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application) or air-assisted electrostatic sprayer (ESS).
Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR) to determine STEC inhibition as a function of intervention application method (conventional, ESS) and refrigerated aging period (14, 28 days).
Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p<0.05), although application method did not impact STEC reductions (p>0.05).
Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Kirsch, Katie R.& Tolen, Tamra N.& Hudson, Jessica C.& Castillo, Alejandro& Griffin, Davey& Taylor, T. Matthew. 2017. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166933
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Kirsch, Katie R.…[et al.]. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef. International Journal of Food Science No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1166933
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Kirsch, Katie R.& Tolen, Tamra N.& Hudson, Jessica C.& Castillo, Alejandro& Griffin, Davey& Taylor, T. Matthew. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166933
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1166933
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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