Journal
MEAT SCIENCE
Volume 72, Issue 1, Pages 57-61Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.06.004
Keywords
raw meat; Pediococcus acidilactici; bacteriocin; Listeria monocytogenes; Clostridium perfringens
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The inhibitory effect of a bacteriocin, produced by Pediococcus acidilactici, against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat surface, was evaluated by in situ assays. Samples were incubated with the bacteriocin and then with a culture of the pathogenic bacteria. The treatment with 500, 1000 or 5000 bacteriocin units/ml (BU/ml) reduced the counts of L. monocytogenes after storage at 15 degrees C during 72 h by 1, 2 or 3 log cycles and with 1000 or 5000 BU/ml after storage at 4 degrees C during 21 days by 2.5 or 3.5 log cycles, respectively, compared to the control. With C perfringens a bacteriostatic effect could be observed. (c) 2005 Elsevier Ltd. All rights reserved.
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