Natural antagonists for control of Listeria monocytogenes in Moroccan dromedary camel meat

Abstract EN

The growth and survival of Listeria monocytogenes (103 CFU / g) on whole pieces of camel meat was investigated throughout the storage period at 4°C and 20°C during 10 days.

A strain of Lactobacillus plantarum was previously isolated from fresh camel meat and selected for their antimicrobial activity against L.

monocytogenes.

Cell suspension of this lactic acid bacteria (6.8 106 CFU / g ) was tested in packages of fresh camel meat stored at 4°C and at abusive temperature (20°C) for their ability to reduce the viability of L.

monocytogenes (initial inoculum of ~4 log CFU / g) inoculated during storage.

Samples were analysed for L.

monocytogenes survivors and lactic acid bacteria on 1 to 10 days.

Significant growth (p < 0.05) of L.

monocytogenes was observed in meat samples.

Lactobacillus reduced the viability L.

monocytogenes by the end of the storage period at both temperatures of 4 °C and 20°C.

Towards the end of vacuum storage, the counts of L.

monocytogenes were lower than those in the control.