Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121

Abstract

Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes, inoculated in ground beef meat. Three studies were performed to evaluate the inhibition of E. faecalis CECT7121 on ground beef meat samples inoculated with pathogens: Study I: Samples (100 g meat) were inoculated with pathogens (103 CFU/g)) and E. faecalis CECT7121 (104 CFU/g) simultaneously. Study II: Samples were inoculated with E. faecalis CECT7121 24 h before the pathogens. Study III: E. faecalis CECT7121were inoculated 24 h after pathogens. The viable counts were performed at 0, 24, 48 and 72 h post-inoculation. The simultaneous inoculation of E. faecalis CECT7121 with E. coli O157:H7 strains resulted in the absence of viable counts of bacteria at 72 h post-treatment. However, when the probiotic was added 24 h before and 24 h after the pathogen E. coli O157:H7, viable cells were not detected at 24 h and 48 h post-treatment, respectively. Consistently, neither S. aureus nor Cl. perfringens viable bacteria were detected at 48 h in whole assays when inoculated with E. faecalis CECT7121. The same trend than described before was obtained after applying the 3 models assayed for L. monocytogenes. The current assays demonstrated the bactericide activity of E. faecalis CECT7121 strain on bacterial pathogens in ground beef meat.

Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

“…It was revealed that the application of L. delbrueckii bacteria doesn't causes any changes in sensory characteristics of ground beef entire 10 days storage, moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms which is in agreement with other authors [6,[24][25][26][27]. Thus, the LAB treated samples keep good quality for ten days whilst in the control sample at 7 day of storage appeared undesirable odor, greening and smooth on surface.…”

High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes

“…These two species have been previously reported to be susceptible to enterococcal bacteriocins (Rivas et al 2012). It is generally recognized that the inhibitory activity of enterococcal bacteriocin encompasses Gram-positive (Szabό et al 2009) as well as food protection against pathogenic pathovars of E. coli (Sparo et al 2013).…”

The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat

“…In contrary, Reham, Amin (2012) found that growth of Staphylococcus aureus in minced meat samples stored at 4°C was completely inhibited after being treated with Lactobacillus acidophilus in the 3 rd day of the experimental time. Also, Sparo et al (2013) concluded that, no Staph. aureus viable bacteria were detected at 48 h in ground beef meat post-treated with probiotics.…”

“…Also, Berenice Arias et al (2013) mentioned that, Lactobacillus acidophilus and Bifidobacteriumhad the same antagonistic effect against Escherichia coli O157:H7. In addition, Sparo et al (2013) through a comprehensive study, found that E. coli O157:H7growth was completely inhibited and the viable cells were not detected at 72 h in ground beef samples treated with probiotics.…”