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.
Center for Food Safety and Quality Enhancement, College of Agricultural and Environmental Sciences, University of Georgia, Griffin 30223-1797, USA.
K S
KS
Venkitanarayanan
T
T
Zhao
M P
MP
Doyle
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