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Optimized antibacterial measures against Escherichia coli O157:H7 and Staphylococcus aureus

Raftari, Mohammad and Jalilian, Farid Azizi and Abdulamir, Ahmed Sahib and Ghafurian, Sobhan and Radu, Son and Sekawi, Zamberi and Abu Bakar, Fatimah (2011) Optimized antibacterial measures against Escherichia coli O157:H7 and Staphylococcus aureus. African Journal of Microbiology Research, 5 (20). art. no. D2717B713431. pp. 3113-3121. ISSN 1996-0808

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Varied mixtures of different concentrations 1, 1.5 and 2% of acetic (AA), lactic (LA), propionic (PA) and formic (FA) acids at 1:1 ratio were spray-washed on inoculated meat to evaluate their efficacy in reducing loads of Escherichia coli O157:H7 andStaphylococcus aureus on meat tissue. It was found that increasing the concentration of the used organic acids increased the bacterial lethality proportionally. And significant difference (P<0.05) was observed in the lethal effect of different mixtures and concentrations of the used organic acids. As a novel combination, FA treatments as combinations with AA, LA, and PA, especially FA with LA, reduced bacterial loads greatly, up to 3 logs cfu/ml and eradicated inoculated bacteria, E. coli O157:H7 and S. aureuscompletely within 3-6 days. This reduction was higher than that incurred by other combinations. Significantly, higher log reductions by the used organic acids were obtained for S. aureus than for E. coli O157:H7. It was concluded that the combination of LA and FA treatment was a highly promising, feasible, and economical method of decontaminating meat surface from both E. coli O157:H7 and S. aureus bacteria. Moreover, it is safe if compared with other approaches.

Item Type:Article
Keyword:Antibacterial; Escherichia coli; Staphylococcus aureus; Organic acid; Sterilization; Meat
Faculty or Institute:Faculty of Food Science and Technology
Faculty of Medicine and Health Science
Publisher:Academic Journals
ID Code:24168
Deposited By: Nur Farahin Ramli
Deposited On:10 Oct 2013 17:20
Last Modified:17 Nov 2017 11:02

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