Food Weekly Focus
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Studies from University of Wisconsin have provided new data on food protection
March 19th, 2009
"The efficacy of adding presumptive Lactobacillus sakei (LS) strain 10-EGR-a, the most inhibitory from among 12 ground beef Lactobacillus isolates, to inhibit growth by Escherichia coli O157:H7 and multidrug-resistant (MDR) Salmonella (serovars Newport and Typhimurium) was evaluated in a beef-derived broth medium at 10 degrees C and in fresh raw ground beef at 10 and 5 degrees C. Pathogen inhibition was observed in the broth medium at both high (10(8):10(5) to 10(7):10(5)) and low (10(6):10(5) to 10(5):10(5)) LS:pathogen ratios," investigators in the United States report.
"After 9 days at 10 degrees C, in broth medium with high LS:pathogen ratios, growth of E. coli O157:H7...
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Source: Food Weekly Focus (2009-03-19)