The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat
Ibrahim, H., Amin, R., Tolb, K., Elokle, A. (2018). The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat. EKB Journal Management System, 34(1), 242-253. doi: 10.21608/bvmj.2018.54246
Hemmat M Ibrahim; Reham A Amin; Khalid S Tolb; Amira A Elokle. "The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat". EKB Journal Management System, 34, 1, 2018, 242-253. doi: 10.21608/bvmj.2018.54246
Ibrahim, H., Amin, R., Tolb, K., Elokle, A. (2018). 'The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat', EKB Journal Management System, 34(1), pp. 242-253. doi: 10.21608/bvmj.2018.54246
Ibrahim, H., Amin, R., Tolb, K., Elokle, A. The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat. EKB Journal Management System, 2018; 34(1): 242-253. doi: 10.21608/bvmj.2018.54246

The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat

Benha Veterinary Medical Journal
Article 21, Volume 34, Issue 1, March 2018, Page 242-253  XML PDF (286.63 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2018.54246
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Authors
Hemmat M Ibrahim1; Reham A Amin1; Khalid S Tolb2; Amira A Elokle2
1Benha University Egypt. -Food Hygiene and Control Department, Faculty of Veterinary Medicine
2Dokki, Egypt. Animal Health Research Institute, Agriculture Research center
Abstract
 Nowadays, all interested parties in the field of food safety are shifted to use natural food preservatives instead of chemical ones which proved to have many draw backs either on human health or food composition. The present study was conducted to study the effect of using two probiotic strains (Lactobacillus acidophilus and Bifidobacteriumlactis) individually on the growth and survival of some food-borne pathogens represented by Staphylococcus aureus and Escherichia coli experimentally inoculated separately into fresh minced beef, previously gamma irradiated using 5 KGy to be sure that samples were free from microorganisms under investigation during storage at 4°C.The obtained results revealed that the effect of Lactobacillus acidophilus on the reduction of Staph.aureus count was almost identical to the effect of Bifidobacteriumlactis. Moreover, Staph.aureus growth persisted till the 6th day of storage, while the organism was completely inhibited at the 8th day of the experiment. Bifidobacteriumlactis was more effective in reducing E. coli count through the 8 days of experimental study than Lactobacillus acidophilus. Overall, E. coli could persist till the end of the experimental period in the presence of both probiotics. The maximum reduction % of E. coli count reached 2.0 log10cfu/g (46.95%) in experimental samples using Bifidobacteriumlactis. 
Keywords
Minced meat; probiotics; Staph. aureus; E. coli; Lactobacillus acidophilus; Bifidobacteriumlactis and Radiation
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