Author/Authors :
Shahbazi, Yasser Razi University - Faculty of Veterinary Medicine - Department of Food Hygiene and Quality Control , Mozaffarzogh, Mahya University of Tehran - Faculty of Veterinary Medicine - Department of Food Hygiene and Quality Control
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.
