Author(s):
1. Anum Ishaq:
School of Food and Agricultural Sciences,UMT, Lahore,Pakistan
2. Qamar Abbas Syed:
National Institute of Food Science and Technology,UAF, Faisalabad,Pakistan
3. Paul D Ebner:
Department of Animal Sciences, Purdue University,USA
4. Nauman Khalid:
School of Food and Agricultural Sciences,UMT, Lahore,Pakistan
Abstract:
In the recent times, bacteriophages have been widely recognized as potential bio-control agents in food industry. The key applications of bacteriophages include their utilization as anti-bacterials in animal health studies, detection of pathogenic bacteria in food systems and bio-preservatives for controlling microbial growth in food systems. In this regard, the present study was aimed at evaluating the effectiveness of commercial bacteriophage to control the growth of meat-specific pathogens. Before treating the samples with bacteriophage, meat samples were firstly inoculated with Listeria monocytogenes. After that, Halal-certified List-shield (Phage) from Intralytix having initial concentration of 1×109 PFU/mL was applied according to the following treatment plan. A momentous reduction in the growth of L. monocytogenes was seen in phage-treated samples during storage i.e., 5.2 log CFU/g to 2.9 log CFU/g on Day 15. The pH analysis revealed that bacteriophage application did not induce significant variations in the pH values of meat. Similarly, instrumental color values were not significantly affected by the application of bacteriophage on raw beef. Contrarily, water holding capacity, texture and nitrogenous losses were affected in a significant way but positively. The study concluded that application of bacteriophage showed significant microbial reductions in raw beef during refrigeration storage.
Page(s):
84-84
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
meat quality
,
Phage Therapy
,
Biological Intervention
,
Hurdle Technology
,
Meat Safety
References:
References are not available for this document.
Citations
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