Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409, USA.
Poult Sci. 2011 Apr;90(4):876-9. doi: 10.3382/ps.2010-00807.
Lactic acid bacteria (LAB) have been shown to be inhibitory toward various pathogenic bacteria during refrigerated storage of ground beef samples and in subprimals. In this study, the effectiveness of a combination of 4 strains of Lactobacillus at reducing Salmonella in turkey products was evaluated to improve the final safety of the product. Turkey breasts (hot and chilled) were inoculated with a 3-strain Salmonella cocktail (Typhimurium ATCC 14028, Enteritidis PT 13 NVSL 96-18535, and Heidelberg 3347-1 Sheldon) and then treated with 1 × 10(6 )cfu/cm(2) of a Lactobacillus-based intervention comprising NP51, NP35, NP3, and NP7 (Lactiguard, Nutrition Physiology Corp., Kansas City, MO). The turkey breasts were stored at either 5°C to simulate refrigerated storage and sampled on d 0, 1, 2, and 3 or at 37°C to simulate hot carcass applications and sampled at h 0, 2, and 4. Additionally, ground turkey was inoculated with a 3-strain Salmonella cocktail, treated with 1 × 10(6 )cfu/g of the LAB intervention, and stored at 5°C with sampling on d 0, 1, 2, and 3. The reduction of Salmonella in the turkey breasts stored at 5°C treated with Lactobacillus was 2 log (P < 0. 05) compared with the control turkey breasts after d 2. Salmonella in the turkey breasts held at 37°C was reduced by 1.5 log (P < 0.05) by h 2 and 2 log (P < 0.05) by h 4. The Salmonella in the ground turkey held at 5°C using the LAB exhibited a 2 log (P < 0. 05) reduction compared with the control after d 1. These results show that the addition of a Lactobacillus-based treatment in turkey products significantly reduces Salmonella during storage.
乳酸菌（LAB）已被证明在冷藏的碎牛肉样本和胴体中对各种致病菌具有抑制作用。在这项研究中，评估了 4 株乳酸杆菌组合对减少火鸡产品中沙门氏菌的效果，以提高产品的最终安全性。火鸡胸脯（热的和冷藏的）接种了三株沙门氏菌鸡尾酒（鼠伤寒血清型 ATCC 14028、肠炎血清型 PT 13 NVSL 96-18535 和海德堡 3347-1 谢尔顿），然后用 1×10(6)cfu/cm(2)的基于乳酸杆菌的干预物（包括 NP51、NP35、NP3 和 NP7，Lactiguard，Nutrition Physiology Corp.，堪萨斯城，密苏里州）处理。火鸡胸脯在 5°C 下储存以模拟冷藏储存，并在第 0、1、2 和 3 天采样，或在 37°C 下储存以模拟热胴体应用，并在 h 0、2 和 4 天采样。此外，-ground 火鸡接种了三株沙门氏菌鸡尾酒，用 1×10(6)cfu/g 的 LAB 干预物处理，并在 5°C 下储存，在第 0、1、2 和 3 天采样。在 5°C 下储存的用乳酸杆菌处理的火鸡胸脯中沙门氏菌的减少量与第 2 天的对照火鸡胸脯相比为 2 对数（P < 0.05）。在 37°C 下储存的火鸡胸脯中的沙门氏菌在 h 2 时减少了 1.5 对数（P < 0.05），在 h 4 时减少了 2 对数（P < 0.05）。在 5°C 下使用 LAB 的-ground 火鸡中沙门氏菌的减少量与对照相比在第 1 天有 2 对数（P < 0.05）。这些结果表明，在火鸡产品中添加基于乳酸杆菌的处理可显著减少储存期间的沙门氏菌。
