Antibacterial effect of lactoferricin B on Escherichia coli O157:H7 in ground beef.
The antibacterial activity of lactoferricin B on enterohemorrhagic Escherichia coli O157:H7 in 1% peptone medium and ground beef was studied at 4 and 10 degrees C. In 1% peptone medium, 50 and 100 microg of lactoferricin B per ml reduced E. coli O157:H7 populations by approximately 0.7 and 2.0 log CFU/ml, respectively. Studies comparing the antibacterial effect of lactoferricin B on E. coli O157:H7 in 1% peptone at pH 5.5 and 7.2 did not reveal any significant difference (P > 0.5) at the two pH values. Lactoferricin B (100 microg/g) reduced E. coli O157:H7 population in ground beef by about 0.8 log CFU/g (P < 0.05). No significant difference (P > 0.5) was observed in the total plate count between treatment and control ground beef samples stored at 4 and 10 degrees C. The antibacterial effect of lactoferricin B on E. coli O157:H7 observed in this study is not of sufficient magnitude to merit its use in ground beef for controlling the pathogen.
Venkitanarayanan
K S
KS
Center for Food Safety and Quality Enhancement, College of Agricultural and Environmental Sciences, University of Georgia, Griffin 30223-1797, USA.
Zhao
T
T
Doyle
M P
MP
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002417:Cattle; D019453:Escherichia coli O157 / Q000187:drug effects / Q000302:isolation & purification*; D007781:Lactoferrin / Q000031:analogs & derivatives* / Q000494:pharmacology; D008460:Meat / Q000382:microbiology*; D010455:Peptides
D000900:Anti-Bacterial Agents; D010455:Peptides; C082171:lactoferricin B; D007781:Lactoferrin