Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157H7 and Pseudomonas fluorescens in chicken filets

Bovine lactoferrin, amidated or pepsin-digested lactoferrin, and activated lactoferrin, all at 0.5 mg/g, and high pressure treatments at 200, 300, 400, and 500 MPa for 10 min at 10°C, were assayed against Escherichia coli O157H7 and Pseudomonas fluorescens inoculated on chicken filets at levels of 7.2 and 6.5 log CFU/g, respectively. After treatments, filets were held at 5°C for 9 days. Antimicrobials, by themselves, reduced counts of E. coli O157H7 and P. fluorescens by a maximum of 0.6 and 0.8 log CFU/g, respectively. Treatment at 400 MPa, by itself, lowered counts of inoculated E. coli O157H7 by more than 5 log CFU/g and those of inoculated P. fluorescens by more than 6 log CFU/g. A synergistic effect on P. fluorescens was observed when treatment at 300 MPa was combined with lactoferrin, with a 2.3 log CFU/g additional reduction in counts on day 9, with respect to only 300 MPa treatment. Additional reductions in E. coli O157H7 counts achieved by combined treatments remained below 0.5 log CFU/g. Industrial relevance Lactoferrin and its derivatives, by themselves, had a limited potential for bacterial control in chicken filets. High hydrostatic pressure reduced efficiently counts of E. coli O157H7 and P. fluorescens in chicken filets. The combination of high pressure treatments with LF and its derivatives showed a synergistic effect. © 2011 Elsevier Ltd.

Bibliographic Details

Main Authors:	Del Olmo, A., Calzada, J., Nuñez, M.
Format:	journal article biblioteca
Language:	eng
Published:	2012
Online Access:	http://hdl.handle.net/20.500.12792/998
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