Survival of Escherichia Coli 0157:H7 on Vacuum‐Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin

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. L'effet antimicrobien sur E.coli de la nisine, de l'acide polylactique et de l'acide lactique seuls ou de la nisine combinee a chaque acide est observe dans des morceaux de boeuf. La viande de boeuf est emballee sous vide et entreposee pendant 28 jours a 4°. L'acide polylactique et l'acide lactique ont des activites antimicrobiennes equivalentes. La presence de nisine n'ameliore pas cette activite.

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