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Survival of Escherichia Coli 0157:H7 on Vacuum‐Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin
Author(s) -
Mustapha A.,
Ariyapitipun T.,
Clarke A.D.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11395.x
Subject(s) - nisin , polylactic acid , lactic acid , escherichia coli , food science , chemistry , antimicrobial , bacteria , microbiology and biotechnology , biology , biochemistry , organic chemistry , genetics , gene , polymer
The antimicrobial effect of 2% low molecular weight polylactic acid (LMW‐PLA), 2% lactic acid (LA), 200 IU nisin (Nisaplin™)/mL, and combinations of nisin and each acid on Escherichia coli O157:H7 on raw beef was investigated. Fresh beef, inoculated with E. coli O157:H7 and treated with each solution, was vacuum packaged and stored at 4 °C for 28 d. At day 28, counts of samples treated with LMW‐PLA, NPLA, LA, and NLA were significantly reduced to 3.13,2.91, 2.99, and 2.83 log 10 CFU/cm 2 , respectively. However, the antimicrobial effect of LMW‐PLA and LA was not significantly different from each other and Nisaplin did not enhance the effects of either acid against this organism.