Academic article

High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef

Vold, Line; Holck, Askild Lorentz; Wasteson, Yngvild; Nissen, Hilde

Publication details

Journal: International journal of food microbiology, vol. 56, p. 219–225–7, 2000

Publisher: Elsevier

Issue: 2-3

International Standard Numbers:
Printed: 0168-1605
Electronic: 1879-3460

Open Access: none

Links:
DOI

The influence of natural background flora under aerobic and anaerobic incubation on the growth of Escherichia coli O157:H7 in ground beef was investigated. The background flora from eight different commercial ground beef were added to ground beef spiked with E. coli O157:H7 and stored either aerobically or anaerobically at 12 degrees C. The results showed that the presence of a large number of background bacteria in the ground meat inhibited the growth of E. coli O157:H7 both aerobically and anaerobically. Inhibition was more pronounced under anaerobic conditions. The background Boras consisted mainly of lactic acid bacteria of which approximately 80% were Lactobacillus sakei. These results show the importance of the natural background flora in meat for inhibition of growth of E. coli O157:H7. (C) 2000 Elsevier Science B.V. All rights reserved.