Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef

作者：Eshamah Hanan; Han Inyee; Naas Hesham; Acton James; Dawson Paul^*

来源：Meat Science, 2014, 96(4): 1494-1500.

DOI：10.1016/j.meatsci.2013.12.010

• Proteolytic enzymes
• Actinidin
• Papain
• Escherichia coli O157:H7
• Listeria monocytogenes

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 %26lt;= 0.05) reduced the population of L monocytogenes by 1.49 log cfu/ml meat rinse after 3 h at 25 %26 35 degrees C, and by 1.45 log cfu/ml rinse after 24 h at 5 degrees 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 %26 35 degrees C, and 1.94 log cfu/ml rinse after 24 h at 5 degrees 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.

• 出版日期2014-4