Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets
Message:
Abstract:
Background

The present study aimed to determine the antimicrobial effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in fresh and roasted chicken breast fillets.

Methods

Fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log CFU/ml) and immersed in C. jejuni suspension (5 and 3 log CFU/ml). Afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis.

Results

The count of 5 log CFU/g in the fresh fillets treated with L. acidophilus, L. reuteri, L. reuteri, and L. acidophilus reached 3.45, 3.89, and 4.25 log CFU/g after 10 days of refrigerated storage, respectively. In the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log CFU/g, respectively. In addition, the inoculated 3 log CFU/g of C. jejuni reached 1.09-1.11 log CFU/g after the refrigerated storage of the fresh and roasted chicken breast fillets.

Conclusion

According to the results, the addition of L. acidophilus and L. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of C. jejuni.

Article Type:
Research/Original Article
Language:
English
Published:
Journal of Human, Environment and Health Promotion, Volume:5 Issue:3, 2019
Pages:
110 - 115
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