Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Background: The present study aimed to determine the antimicrobial effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in fresh and roasted chicken breast fillets. Methods: Fresh and roasted chicken breast fillets were soaked in probiotic suspensions (۱۱ log CFU/ml) and immersed in C. jejuni suspension (۵ and ۳ log CFU/ml). Afterwards, the fillets were placed in clean stomacher bags and refrigerated for ۱۰ days until further analysis. Results: The count of ۵ log CFU/g in the fresh fillets treated with L. acidophilus, L. reuteri, L. reuteri, and L. acidophilus reached ۳.۴۵, ۳.۸۹, and ۴.۲۵ log CFU/g after ۱۰ days of refrigerated storage, respectively. In the roasted fillets, the corresponding counts were estimated at ۲.۹۹, ۳.۵۴, and ۳.۹۲ log CFU/g, respectively. In addition, the inoculated ۳ log CFU/g of C. jejuni reached ۱.۰۹-۱.۱۱ log CFU/g after the refrigerated storage of the fresh and roasted chicken breast fillets. Conclusion: According to the results, the addition of L. acidophilus and L. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of C. jejuni.

کلیدواژه ها:

Campylobacter jejuni ، Lactobacillus acidophilus ، Lactobacillus reuteri