Czech J. Food Sci., 2014, 32(1):61-68 | DOI: 10.17221/414/2012-CJFS

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes Original Paper

Ioannis SAKARIDIS1, Nikolaos SOULTOS1, Christos BATZIOS2, Ioannis AMBROSIADIS1, Pavlos KOIDIS1
1 Department of Hygiene and Technology of Foods of Animal Origin and
2 Laboratory of Animal Production Economics, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece

Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken skin, the growth reduction on the 6th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm2 for Salmonella spp. and 0.71 log CFU/cm2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.

Keywords: biopreservation; poultry; Salmonella sp.; Listeria sp.

Published: February 28, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
SAKARIDIS I, SOULTOS N, BATZIOS C, AMBROSIADIS I, KOIDIS P. Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes . Czech J. Food Sci. 2014;32(1):61-68. doi: 10.17221/414/2012-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Amezquita A., Brashears M.M. (2002): Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. Journal of Food Protection, 65: 316-325. Go to original source... Go to PubMed...
    2. Audisio M.C., Apella M.C. (2006): Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects. Research Journal of Microbiology, 1: 61-69. Go to original source...
    3. Barnes E.M. (1976): Microbiological problems of poultry at refrigeration temperatures. A review. Journal of the Science of Food and Agriculture, 27: 777-782. Go to original source... Go to PubMed...
    4. Brashears M.M., Reilly S.S., Gilliland S.E. (1998): Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat. Journal of Food Protection, 61: 166-170. Go to original source... Go to PubMed...
    5. Brashears M.M., Amezquita A., Jaroni D. (2005): Lactic acid bacteria and their use in animal feeding to improve food safety. Advances in Food and Nutrition Research, 50: 1-31. Go to original source... Go to PubMed...
    6. EFSA (2010): The community summary report on trends and sources of zoonoses and zoonotic agents and foodborne outbreaks in European Union in 2008. EFSA Journal, 8(1): 1496: 3-313. Go to original source...
    7. Garriga M., Pascual M., Monfort J.M., Hugas M. (1998): Selection of lactobacilli for chicken probiotic adjuncts. Journal of Applied Microbiology, 84: 125-132. Go to original source... Go to PubMed...
    8. Holzapfel W.H., Geisen R., Schillinger U. (1995): Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology, 24: 343-362. Go to original source... Go to PubMed...
    9. Jay J.M. (1996): Microorganisms in fresh ground meats: The relative safety of products with low versus high numbers. Meat Science, 43: 59-66. Go to original source... Go to PubMed...
    10. Jones R.J., Hussein H.M., Zagorec M., Brightwell G., Tagg J.R. (2008): Isolation of lactic acid bacteria with inhibitory against pathogens and spoilage organisms associated with fresh meat. Food Microbiology, 25: 228-234. Go to original source... Go to PubMed...
    11. Kostrzynska M., Bachand A. (2006): Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Canadian Journal of Microbiology, 52: 1017-1026. Go to original source... Go to PubMed...
    12. Laursen B.G., Bay L., Cleenwerck I., Vancanneyt M., Swings J., Dalgaard P., Leisner J.J. (2005): Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Systematic and Applied Microbiology, 28: 151-164. Go to original source... Go to PubMed...
    13. Leroy F., Verluyten J., De Vuyst L. (2006): Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology, 106: 270-285. Go to original source... Go to PubMed...
    14. Loretz M., Stephan R., Zweifel C. (2010): Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control, 21: 791-804. Go to original source...
    15. Lucke F.K. (2000): Utilization of microbes to process and preserve meat. Meat Science, 56: 105-115. Go to original source... Go to PubMed...
    16. Maragkoudakis P.E., Mountzouris K.C., Psyrras D., Cremonese S., Fischer J., Cantor M.D., Tsakalidou E. (2009): Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. International Journal of Food Microbiology, 130: 219-226. Go to original source... Go to PubMed...
    17. Muthukumarasamy P., Han J., Holley R. (2003): Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef. Journal of Food Protection, 66: 2038-2044. Go to original source... Go to PubMed...
    18. Pascual M., Hugas M., Badiola J.I., Monfort J.M., Garriga M. (1999): Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens. Applied and Environmental Microbiology, 65: 4981-4986. Go to original source... Go to PubMed...
    19. Ruby J.R., Ingham S.C. (2009): Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate. Journal of Food Protection, 72: 251-259. Go to original source... Go to PubMed...
    20. Sakaridis I., Soultos N., Iossifidou E., Koidis P., Ambrosiadis I. (2011a): Prevalence and antimicrobial resistance of Salmonella serovars from chicken carcasses in Northern Greece. Journal of Food Safety, 31: 203-210. Go to original source...
    21. Sakaridis I., Soultos N., Iossifidou E., Papa A., Ambrosiadis I., Koidis P. (2011b): Prevalence and antimicrobial resistance of Listeria monocytogenes isolated from chicken carcasses. Journal of Food Protection, 74: 1017-1021. Go to original source... Go to PubMed...
    22. Sakaridis I., Soultos N., Dovas C.I., Papavergou E., Ambrosiadis I., Koidis P. (2012): Isolation and identification of lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Anaerobe, 18: 62-66. Go to original source... Go to PubMed...
    23. Senne M.M., Gilliland S.E. (2003): Antagonism action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems. Journal of Food Protection, 66: 418-425. Go to original source... Go to PubMed...
    24. Vermeiren L., Devlieghere F., Debevere J. (2004): Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. International Journal of Food Microbiology, 96: 149-164. Go to original source... Go to PubMed...
    25. Zhang G., Ma L., Doyle M.P. (2007a): Potential competitive exclusion bacteria from poultry inhibitory to Campylobacter jejuni and Salmonella. Journal of Food Protection, 70: 867-873. Go to original source... Go to PubMed...
    26. Zhang G., Ma L., Doyle M.P. (2007b): Salmonellae reduction in poultry by competitive exclusion bacteria Lactobacillus salivarius and Streptococcus cristatus. Journal of Food Protection, 70: 874-878. Go to original source... Go to PubMed...
    27. Zolman J. (1993): Biostatistics: Experimental Design and Statistical Inference. Oxford University Press, Inc., New York.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content