High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef
Publication details
Journal : International journal of food microbiology , vol. 56 , p. 219–225 , 2000
International Standard Numbers
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Printed
:
0168-1605
Electronic
:
1879-3460
Publication type : Academic article
Issue : 2-3
Links
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DOI
:
doi.org/10.1016/S0168-1605(00)...
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Kjetil Aune
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Summary
The influence of natural background flora under aerobic and anaerobic incubation on the growth of Escherichia coli O157:H7 in ground beef was investigated. The background flora from eight different commercial ground beef were added to ground beef spiked with E. coli O157:H7 and stored either aerobically or anaerobically at 12 degrees C. The results showed that the presence of a large number of background bacteria in the ground meat inhibited the growth of E. coli O157:H7 both aerobically and anaerobically. Inhibition was more pronounced under anaerobic conditions. The background Boras consisted mainly of lactic acid bacteria of which approximately 80% were Lactobacillus sakei. These results show the importance of the natural background flora in meat for inhibition of growth of E. coli O157:H7. (C) 2000 Elsevier Science B.V. All rights reserved.