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    Reduction of Escherichia coli cell numbers by bacteriocins (2017)

    Art
    Poster
    Autoren
    Andrack, J. (WE 8)
    Gölz, G. (WE 8)
    Alter, T. (WE 8)
    Orquera, S. (WE 8)
    Forschungsprojekt
    Bekämpfung von Escherichia coli über die Entwicklung eines bakteriozinhaltigen Dekontaminationsmittels für die Lebensmittelindustrie (Eco-Zin)
    Kongress
    National Symposium on Zoonoses Research 2017
    12. – 13.10.2017
    Quelle
    National Symposium on Zoonoses Research 2017 — German Research Platform for Zoonoses (Hrsg.)
    — S. 137
    Sprache
    Englisch
    Verweise
    URL (Volltext): http://www.zoonosen.net/Desktopmodules/Bring2Mind/DMX/Download.aspx?EntryId=31102&PortalId=24
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    Background and objectives: Food can be contaminated with Escherichia (E.) coli along the food chain as a result of hygienic deficiencies. The use of bacteriocins provides a possible way to reduce the number of E. coli in food. Bacteriocins are proteins that are produced by almost all bacteria to lyse strains of the same and closely related species.
    Materials and methods: The efficacy of bacteriocins to reduce the number of E. coli was analyzed at 4 °C in medium. Therefore, the indicator strain E. coli DH5α was mixed with bacteriocin concentrate and E. coli cell numbers were determined after different timepoints.
    Results: Initial experiments showed a 6 log reduction of E. coli cell numbers after 15 min at 4°C with an initial cell number of 107 to 108 CFU/ml. After bacteriocin treatment, E. coli cell numbers remained constant with 102 to 103 CFU/ml for up to 24 h at 4°C.
    Conclusion: Thus, bacteriocins could be an effective agent for decontamination of food under cooling temperatures.