Lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Sakaridis, Ioannis; Soultos, N.; Dovas, Chrysostomos Ι.; Papavergou, Ekaterini J.; Ambrosiadis, Ioannis; Koidis, P.

doi:10.1016/j.anaerobe.2011.09.009

Cited by 23 publications

(18 citation statements)

References 37 publications

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“…Explanation of this finding would require further studies. Though it was found earlier that psychrotrophic lactobacilli on the meat surface could have inhibitory activity against L. monocytogenes [5,17], however, bacteria isolated from the meat surface in our study did not show any antagonism to Listeria.…”

Section: Discussioncontrasting

confidence: 53%

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Anti-listerial effect of selected essential oils and thymol

Kerekes

Vidács

Torok

et al. 2016

Acta Biologica Hungarica

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The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fillets was investigated. Before inoculation the fillets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fillets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced significantly Listeria cell count (1-3 log CFU) in both samples. They also gave good flavour to the fried meat. The doses of EOs used were optimal for antimicrobial efficiency and had a pleasant flavour effect. Washing was not efficient in reducing total germ count.

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Section: Discussioncontrasting

confidence: 53%

“…Based on the results of previous experiments [11,17] marjoram (Origanum majorana) and thyme (Thymus vulgaris) EOs were involved in this study. They were purchased from Aromax Natural Products Ltd. (Budapest, Hungary).…”

Section: Essential Oilsmentioning

confidence: 99%

Anti-listerial effect of selected essential oils and thymol

Kerekes

Vidács

Torok

et al. 2016

Acta Biologica Hungarica

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“…Lactic acid bacteria isolated from poultry carcasses in a previous study (Sakaridis et al 2012) that exhibited antibacterial activity using the double layer inhibition method against these strains of Salmonella spp. and Listeria monocytogenes were also selected.…”

Section: Methodsmentioning

confidence: 99%

“…The objective of this study was to evaluate the antimicrobial potential of seven selected strains of lactic acid bacteria isolated from poultry carcasses using the double layer inhibition method described by Sakaridis et al (2012). During their isolation, these strains showed an initial antagonistic activity against pathogenic bacteria like Salmonella spp.…”

mentioning

confidence: 99%

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Sakaridis¹,

Soultos²,

Batzios³

et al. 2014

Czech J. Food Sci.

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Sakaridis I., Soultos N., Batzios Ch., Ambrosiadis I., Koidis P. (2014): Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J. Food Sci., 32: 61-68.Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5 th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat.On the chicken skin, the growth reduction on the 6 th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm 2 for Salmonella spp. and 0.71 log CFU/cm 2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.

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“…Lactic acid bacteria exhibit an antibacterial activity by using the double layer inhibition method against the different strains of Salmonella spp (Sakaridis et al, 2012). Initially the Salmonella count varied significantly (P<0.05) between 9.0 in treatment group T 6 and 11.33 log 10 cfu/g in treatment group T 1 during winter and 8.24 in treatment group T 9 and 11.33 log 10 cfu/g in treatment group T 2 during summer season (Table. 2).…”

Section: Resultsmentioning

confidence: 99%