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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E. coli Food Poisoning
What is E. coli and how does it cause food poisoning? Escherichia coli (E. coli) is a highly studied, common species of bacteria that belongs to the family Enterobacteriaceae, so...
E. coli O157:H7
E. coli O157:H7 is a foodborne pathogen that causes food poisoning. E. coli O157:H7 is the most commonly identified and the most notorious Shiga toxin-producing E. coli (STEC) serotype in...
Non-O157 STEC
Non-O157 Shiga Toxin-Producing E. coli can also cause food poisoning. E. coli O157:H7 may be the most notorious serotype of Shiga toxin-producing E. coli (STEC), but there are at least...
Sources of E. coli
Where do E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) come from? The primary reservoirs, or ultimate sources, of E. coli O157:H7 and non-O157 STEC in nature are...
Transmission of and Infection with E. coli
While many dairy cattle-associated foodborne disease outbreaks are linked to raw milk and other raw dairy products (e.g., cheeses, butter, ice cream), dairy cattle still represent a source of contamination...
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