FSTC 326 Lecture Notes - Lecture 24: Bacteriocin, Food Chemistry, Antimicrobial Peptides
4 Nov 2016
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Document Summary
The extension of shelf life and enhanced safety of foods by use of natural or controlled microbiota and/or antimicrobial compounds. Fermentates from non-pathogenic fermentative microbes, purified and added to other foods. Useful for acid production in foodstuff provided sufficient sugar availability. Colonization of niches in food or competition with pathogens for available nutrients = antagonize pathogens. Most applications research focused on meat, poultry, and seafood. Food holding/handling conditions and the growth capacity under those conditions. Approved for rte meats as antilisterial agent in u. s. /canada lactiguard = lactobacillus/pediococcus spp. Approved for fresh and processed meat safety by fda/usda. Fda has provided gras affirmation for many lab products used in fermentation processing, but very few approvals in biopreservatives. Use of lactiguard to inhibit e. coli o157:h7 or salmonella on ground beef. Pathogen numbers reduced by 4. 0 log10-cycles vs controls after 5 days at refrigeration. 3. 0 log10cycle reduction of pathogen vs control at 8 days of refrigeration storage.
