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Vol.2 , No. 4, Publication Date: Aug. 20, 2015, Page: 55-67
 Biopreservative Against Gram-Negative Pathogenic Bacteria in Minced Meat as a Critical Control Point&description=Antimicrobial compounds produced by some bifidobacterium strains (bifidobacterium bifidum and bifidobacterium lactis Bb-12) were subjected to antimicrobial activity towards gram-negative pathogenic bacteria. Agar diffusion method and minimum inhibitory concentration were performed. Bifidobacteria were found to exert strong inhibitory activity towards gram-negative indicator bacteria, namely Aeromonas hydrophilia, Aeromonas caviae, Aeromonas sobria, Pseudomonas flouresent, Pseudomonas aeruginosa, Pseudomonas fragi and Escherichia coli 0157:H7. The data showed that Aeromonas caviae and Aeromonas sobria were more sensitive to bacteriocins than Aeromonas hydrophilia, also Aeromonas spp. were more resistance to bacteriocins than Pseudomonas spp. and E. coli 0157:H7. This antimicrobial substance remained active after storage at 3 and -18°C for 3 months, was stable at pH values of 5 to 7 and resistant to heat and showed a bactericidal action. Addition of bifidin or bifilact Bb-12 to ground beef resulted in reduction of E. coli count by ratio 100% in sample containing 8% fat when grilled to an internal temperature of 68°C. The results of this study will be beneficial to the food industry in designing HACCP plans to effectively eliminate gram-negative pathogenic bacteria especial E. coli 0157:H7 in meat product.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Gamal A. Mostafa, Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. |
| [2] | Sayed M. Mokhtar, Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. |
| [3] | Gehad S. Eldeeb, Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. |
| [4] | Refat A. Taha, Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. |
Antimicrobial compounds produced by some bifidobacterium strains (bifidobacterium bifidum and bifidobacterium lactis Bb-12) were subjected to antimicrobial activity towards gram-negative pathogenic bacteria. Agar diffusion method and minimum inhibitory concentration were performed. Bifidobacteria were found to exert strong inhibitory activity towards gram-negative indicator bacteria, namely Aeromonas hydrophilia, Aeromonas caviae, Aeromonas sobria, Pseudomonas flouresent, Pseudomonas aeruginosa, Pseudomonas fragi and Escherichia coli 0157:H7. The data showed that Aeromonas caviae and Aeromonas sobria were more sensitive to bacteriocins than Aeromonas hydrophilia, also Aeromonas spp. were more resistance to bacteriocins than Pseudomonas spp. and E. coli 0157:H7. This antimicrobial substance remained active after storage at 3 and -18°C for 3 months, was stable at pH values of 5 to 7 and resistant to heat and showed a bactericidal action. Addition of bifidin or bifilact Bb-12 to ground beef resulted in reduction of E. coli count by ratio 100% in sample containing 8% fat when grilled to an internal temperature of 68°C. The results of this study will be beneficial to the food industry in designing HACCP plans to effectively eliminate gram-negative pathogenic bacteria especial E. coli 0157:H7 in meat product.
Keywords
Antimicrobial, Bifidobacterium, Gram-Negative Pathogenic Bacteria, HACCP
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