Bioprotective Lactic Acid Bacteria and Lactic Acid as aSustainable Strategy to Combat Escherichia coli O157:H7 in Meat

BAILLO, AYELEN A.; CISNEROS, LUCIA; VILLENA, JULIO; VIGNOLO, GRACIELA; FADDA, SILVINA

Foods

MDPI

Lugar: Basilea; Año: 2023 vol. 12

Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a seriousthreat to public health and a major concern for the meat industry. Presently, consumers requiresafer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. This work evaluated the ability of two antagonistic lactic acidbacteria (LAB) strains, Lactiplantibacillus plantarum CRL681 and Enterococcus mundtii CRL35, and theircombination in order to inhibit EHEC in beef (ground and vacuum sealed meat discs) at 8 ◦C during72 h. The effect of lower lactic acid (LA) concentrations was evaluated. Meat color was studied alongwith how LAB strains interfere with the adhesion of Escherichia coli to meat. The results indicated abacteriostatic effect on EHEC cells when mixed LAB strains were inoculated. However, a bactericidalaction due to a synergism between 0.6% LA and LAB occurred, producing undetectable pathogeniccells at 72 h. Color parameters (a*, b* and L*) did not vary in bioprotected meat discs, but they weresignificantly modified in ground meat after 24 h. In addition, LAB strains hindered EHEC adhesionto meat. The use of both LAB strains plus 0.6% LA, represents a novel, effective and ecofriendlystrategy to inactivate EHEC in meat.