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Publisert 2000

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Publikasjonsdetaljer

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

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0168-1605
Elektronisk : 1879-3460

Publikasjonstype : Vitenskapelig artikkel

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

Sak : 2-3

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

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.

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