Increasing the shelf life of minced chicken using two Lactobacillus species and EDTA

Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus Lactobacillus plantarum (5 logs cfu/g) and also the combined effect of Lactobacillus plus EDTA (50 mM) on the shelf life of chicken breast meat. Treatments were grouped into the following: 1. without Lactobacillus and EDTA (C); 2. with Lactobacillus without EDTA (AP); 3. with Lactobacillus and EDTA (APE). Samples were stored at 4 ± 1°C and evaluated periodically for microbial counts (aerobic mesophilic count, coliform count and psychrotrophic count). Microbial analysis indicated that using of Lactobacillus species and Lactobacillus EDTA had significant effects (p