ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (4), pp. 001-009, April, 2019. © International Scholars Journals
Full Length Research Paper
Optimized antibacterial measures against Escherichia coli O157:H7 and Staphylococcus aureus
Raftari, M.1, Azizi Jalilian F.2, Abdulamir, A. S.2,3, Sobhan Ghafurian2, Radu S.1, Sekawi Z.2, Abu Bakar F.1*
1Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia.
2Faculty of Medicine and Health Science, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia.
3Alnahrain Univerty, Faculty of Medicine, 14222, Iraq.
Accepted 15 January, 2019
Abstract
Varied mixtures of different concentrations 1, 1.5 and 2% of acetic (AA), lactic (LA), propionic (PA) and formic (FA) acids at 1:1 ratio were spray- washed on inoculated meat to evaluate their efficacy in reducing loads of Escherichia coli O157:H7 and Staphylococcus aureus on meat tissue. It was found that increasing the concentration of the used organic acids increased the bacterial lethality proportionally. And significant difference (P<0.05) was observed in the lethal effect of different mixtures and concentrations of the used organic acids. As a novel combination, FA treatments as combinations with AA, LA, and PA, especially FA with LA, reduced bacterial loads greatly, up to 3 logs cfu/ml and eradicated inoculated bacteria, E. coli O157:H7 and S. aureus completely within 3-6 days. This reduction was higher than that incurred by other combinations. Significantly, higher log reductions by the used organic acids were obtained for S. aureus than for E. coli O157:H7. It was concluded that the combination of LA and FA treatment was a highly promising, feasible, and economical method of decontaminating meat surface from both E. coli O157:H7 and S. aureus bacteria. Moreover, it is safe if compared with other approaches.
Key words: Antibacterial, Escherichia coli, Staphylococcus aureus, organic acid, sterilization, meat.