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Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging
Author(s) -
Lim K.,
Mustapha A.
Publication year - 2003
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.1365-2621.2003.tb09660.x
Subject(s) - lactobacillus plantarum , polylactic acid , food science , escherichia coli , vacuum packing , inoculation , chemistry , lactobacillus , lactic acid , microbiology and biotechnology , bacteria , biology , fermentation , biochemistry , organic chemistry , horticulture , genetics , gene , polymer
The efficacy of 2% molecular weight 240, 2% molecular weight 360 polylactic acid (PLA), and an equal mix of both at reducing numbers of Escherichia coli O157:H7 and Lactobacillus plantarum on raw beef was determined. Fresh beef cubes inoculated with either organism were dipped in PLA solutions or wrapped in PLA‐sprayed films. Samples were vacuum packaged and stored at 4°C for 42 d. Treated samples maintained a significantly lower pH than controls. Growth of E. coli O157:H7 was totally inhibited by both PLA treatments by up to 7.29 log 10 CFU/cm 2 when the spray method was used. However, PLA treatments against L. plantarum were not very effective.