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Dourgnon P, Kassar H.
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Eur J Public Health. 2014 Aug;24 Suppl 1:6-10. doi: 10.1093/eurpub/cku098.
Abstract
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≤0.05) reduced the population of L. monocytogenes by 1.49 log cfu/ml meat rinse after 3h at 25 & 35 °C, and by 1.45 log cfu/ml rinse after 24h at 5 °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 3h at 25 & 35 °C, and 1.94 log cfu/ml rinse after 24h at 5 °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. CI – Copyright © 2013 Elsevier Ltd. All rights reserved.
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Link/DOI: 10.1093/eurpub/cku098