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Advisor(s)
Abstract(s)
Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial
capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to
vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7,
and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of *107 colonyforming
unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution
of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and
their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm.
Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce
( p < 0.05) the number of bacteria, in a range of 1.15–2.00 and 1.59–2.34 CFU/g, respectively, regarding the
bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine
used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with
the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine der
Description
Keywords
cheese whey Listeria monocytogenes Escherichia coli O157:H7 Salmonella organic lettuce
Pedagogical Context
Citation
FOODBORNE PATHOGENS AND DISEASE Volume 13, Number 8, 2016
Publisher
Mary Ann Liebert, Inc.