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Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system


An abstract in the April 2006 Journal of Food Protection discussed the effects of whey protein isolate coatings incorporating a lactoperoxidase system on the inhibition of Salmonella and E. coli O157:H7 on roasted turkey.
Initial inhibition as well as inhibition during storage were tested. The antimicrobial effect was observed regardless of whether the turkey was inoculated before or after coating.
LPOS-WPI coatings inhibited the growth of both Salmonella and E. coli O157:H7 in turkey at both 4 and 10 degrees C for 42 days. The inhibition was more pronounced when the coating was formed on the surface of the turkey prior to inoculation. LPOS-WPI coatings also retarded the growth of total aerobes during storage.

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