Journal of Food Science · 2002 · 39 citations · 29 references
Raw BeefFood PreservationFood Processing FacilitiesFood MicrobiologyEscherichia Coli O157Public HealthAntimicrobial ResistanceHealth SciencesFoodborne PathogensPolylactic AcidAntimicrobial CompoundLactic AcidFood PreservativesClinical MicrobiologyFood SafetyMeat PackagingAntimicrobial PackagingAntimicrobial SusceptibilityMicrobial ContaminationFood SpoilageE. Coli O157Microbiology
ABSTRACT: 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.
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