PMID- 16629020
OWN - NLM
STAT- MEDLINE
DCOM- 20060504
LR  - 20230307
IS  - 0362-028X (Print)
IS  - 0362-028X (Linking)
VI  - 69
IP  - 4
DP  - 2006 Apr
TI  - Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey 
      by edible whey protein coatings incorporating the lactoperoxidase system.
PG  - 784-93
AB  - The effects of whey protein isolate (WPI) coatings incorporating a 
      lactoperoxidase system (LPOS) on the inhibition of Salmonella enterica and 
      Escherichia coli O157:H7 on roasted turkey were studied by testing the initial 
      inhibition as well as the inhibition during storage. The initial antimicrobial 
      effects of WPI coatings incorporating LPOS (LPOS-WPI coatings) were examined with 
      various inoculation levels and LPOS concentrations. LPOS-WPI coatings with 7 and 
      4% of LPOS demonstrated initial 3- and 2-log CFU/g reductions of S. enterica and 
      E. coli O157:H7, respectively. The antimicrobial effect was observed regardless 
      of whether the turkey was inoculated before or after coating. Storage studies 
      were conducted for 42 days at 4 and 10 degrees C with S. enterica (6.0 log 
      CFU/g)- or E. coli O157:H7 (5.6 log CFU/g)-inoculated sliced turkey. LPOS 
      concentrations for the storage studies of S. enterica and E. coli O157:H7 were 5 
      and 3% (wt/wt), respectively, in the coating solution and in an LPOS solution for 
      spreading. LPOS-WPI coatings inhibited the growth of both S. enterica and E. coli 
      O157:H7 in turkey at both 4 and 10 degrees C for 42 days. The inhibition was more 
      pronounced when the coating was formed on the surface of the turkey prior to 
      inoculation than when the coating was formed on the inoculated surface. More 
      effective inhibition of S. enterica and E. coli O157:H7 was observed with the 
      LPOS-WPI coatings than with the LPOS solution-spreading treatment. LPOS-WPI 
      coatings also retarded the growth of total aerobes during storage.
FAU - Min, Seacheol
AU  - Min S
AD  - Department of Food Science and Technology, University of California, Davis 95616, 
      USA.
FAU - Harris, Linda J
AU  - Harris LJ
FAU - Krochta, John M
AU  - Krochta JM
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
RN  - 0 (Milk Proteins)
RN  - 0 (Whey Proteins)
RN  - EC 1.11.1.- (Lactoperoxidase)
SB  - IM
MH  - Animals
MH  - Colony Count, Microbial
MH  - Dose-Response Relationship, Drug
MH  - Escherichia coli O157/*growth & development
MH  - Food Handling/*methods
MH  - Food Preservation/*methods
MH  - Humans
MH  - Lactoperoxidase/*pharmacology
MH  - Meat Products/*microbiology
MH  - Milk Proteins/*pharmacology
MH  - Salmonella enterica/*growth & development
MH  - Temperature
MH  - Time Factors
MH  - Turkeys
MH  - Whey Proteins
EDAT- 2006/04/25 09:00
MHDA- 2006/05/05 09:00
CRDT- 2006/04/25 09:00
PHST- 2006/04/25 09:00 [pubmed]
PHST- 2006/05/05 09:00 [medline]
PHST- 2006/04/25 09:00 [entrez]
AID - S0362-028X(22)07380-X [pii]
AID - 10.4315/0362-028x-69.4.784 [doi]
PST - ppublish
SO  - J Food Prot. 2006 Apr;69(4):784-93. doi: 10.4315/0362-028x-69.4.784.