Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef |
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Authors: | Hanan Eshamah Inyee Han Hesham Naas James Acton Paul Dawson |
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Affiliation: | 1. Food, Nutrition and Packaging Sciences Department, Clemson University, Clemson, SC, United States;2. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tripoli, Tripoli, Libya |
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Abstract: | This study determined the efficacy of actinidin and papain on reducing Listeria monocytogenes and three mixed strains of Escherichia coli O157:H7 populations on beef. The average reduction of E. coli O157:H7 was greater than that of L. monocytogenes and higher concentrations of either protease yielded greater reduction in bacterial populations. For instance, actinidin at 700 mg/ml significantly (p ≤ 0.05) reduced the population of L. monocytogenes by 1.49 log cfu/ml meat rinse after 3 h at 25 & 35 °C, and by 1.45 log cfu/ml rinse after 24 h at 5 °C, while the same actinidin concentration significantly reduced the populations of three mixed strains of E. coli O157:H7 by 1.81 log cfu/ml rinse after 3 h at 25 & 35 °C, and 1.94 log cfu/ml rinse after 24 h at 5 °C. These findings suggest that, in addition to improving the sensory attributes of beef, proteolytic enzymes can enhance meat safety when stored at suitable temperatures. |
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Keywords: | Proteolytic enzymes Actinidin Papain Escherichia coli O157:H7 Listeria monocytogenes |
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