Combind effect of lactobacilluses with EDTA in controlling pathogenic counts in minced chicken meat

Chicken meat is one of the most perishable foods because of high nutrition value, pH (5.5-6.5) and aw (0.980.99) which in this condition almost all kinds of microorganisms can proliferate easily. Among different kinds of natural preservatives Bio- preservation has gained more attention because of healthy effects that may have on their host. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus and Lactobacillus plantarum (105 cfu/gr) also, the combined effect of Lactobacillus plus EDTA (50mM) on E.coli , Salmonella and mesophilic counts in minced chicken meat during 6 days of storage at 4 1 0C under aerobic condition. Microbial analysis indicated that the use of lactobacilluses and lactobacilluses with EDTA had significant effects in reduction of the mesophilic count, probably with at least 1 day extension of shelf life and treatment with both of LAB and EDTA had more effect. Also, according to the results both of treatments had significant effects on pathogenic counts ( Salmonella and E. coli) Treatment with LAB and EDTA at third day of storage reduced the population of Salmonella and E.coli respectively (0.83 and 1.49 log Cfu/gr) .Generally , it is suggested that for better influence of lactobacillus with high biopreservative activity, hurdle systems and less initial count of meat bacteria should be used.