title: Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets.
abstract: The bactericidal activity of lactoferrin (LF), amidated lactoferrin (AMILF), pepsin digested lactoferrin (PDLF), and its activated (ALF) commercial form, against six strains of three gram-positive bacterial species was investigated. Listeria monocytogenes was most sensitive in vitro, Staphylococcus aureus showed a moderate resistance, and Enterococus faecalis was highly resistant to antimicrobials. When chicken breast fillets were inoculated with L. monocytogenes CECT5725 and treated with antimicrobials, reductions were below 0.5 logCFU/ml in all cases. In combination with high pressure (HHP) treatment at 400 MPa for 10 min, antimicrobials showed a slight additional bactericidal effect, always below 1 logCFU/g. Incorporation of antimicrobials 18 h before or 1 h after HHP treatment generally yielded better results than incorporation 1 h before HHP treatment, although reductions remained below 1.5 logCFU/g in all cases. LF and its derivatives showed a limited potential for pathogen control in meat.
authors.affiliation: Departamento de Tecnología de los Alimentos, INIA, Carretera de la Coruña Km 7, Madrid 28040, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Del Olmo
authors.forename: Javier
authors.initials: J
authors.lastname: Calzada
authors.forename: Manuel
authors.initials: M
authors.lastname: Nuñez
mesh_terms: D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D007781:Lactoferrin / Q000737:chemistry / Q000494:pharmacology*; D008460:Meat / Q000592:standards*; D011312:Pressure
chemical_list: D007781:Lactoferrin