• Corpus ID: 28541047

Reduction of Escherichia coli OI57:H7 in fresh spinach using Bovamine® meat cultures as a post-harvest intervention and its impact on sensory properties.

  title={Reduction of Escherichia coli OI57:H7 in fresh spinach using Bovamine{\textregistered} meat cultures as a post-harvest intervention and its impact on sensory properties.},
  author={Sara E. Gragg and J. Chance Brooks and Mindy M. Brashears},
  journal={Food protection trends},
To determine the inhibitory actions of lactic acid bacteria (LAB) toward E. coli O157:H7 in spinach, fresh spinach was inoculated with a 1 x 10 6 CFU/ml target population of the pathogen and then treated either with sterile distilled water or a four-strain LAB cocktail (2.0 × 10 8 CFU/ml). Both treatments were stored at 7 o C for 24 h and then compared to an inoculated control to determine pathogen reductions. Reductions achieved by water alone and LAB were significant at 0.88 log CFU/g ( P < 0… 

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