This research was funded by The Missouri Beef Industry Council.
Survival of Escherichia Coli 0157:H7 on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 262–267, January 2002
How to Cite
Mustapha, A., Ariyapitipun, T. and Clarke, A.D. (2002), Survival of Escherichia Coli 0157:H7 on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin. Journal of Food Science, 67: 262–267. doi: 10.1111/j.1365-2621.2002.tb11395.x
This work was funded by the Missouri Beef Indus try Council. We wish to express our thanks to the Missouri Corn Merchandising Council and Dr. E. L. Iannotti of the University of Missouri-Columbia for supplying low molecular weight-polylactic acid. We also thank Aplin & Barrett, Ltd. for kindly supplying Nisaplin™. The technical assistance of Drs. Ileana Constantinescu and Tom Wilson is also greatly appreciated.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000624 Submitted 6/8/00, Accepted 8/20/01, Received 8/31/01
- lactic acid;
- polylactic[sp??] acid;
- Escherichia coli O157:H7
ABSTRACT: The antimicrobial effect of 2% low molecular weight polylactic acid (LMW-PLA), 2% lactic acid (LA), 200 IU nisin (Nisaplin™)/mL, and combinations of nisin and each acid on Escherichia coli O157:H7 on raw beef was investigated. Fresh beef, inoculated with E. coli O157:H7 and treated with each solution, was vacuum packaged and stored at 4 °C for 28 d. At day 28, counts of samples treated with LMW-PLA, NPLA, LA, and NLA were significantly reduced to 3.13,2.91, 2.99, and 2.83 log10 CFU/cm2, respectively. However, the antimicrobial effect of LMW-PLA and LA was not significantly different from each other and Nisaplin did not enhance the effects of either acid against this organism.