The Use of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis BB12, as Probiotics to Reduce the Risk of Food Poisoning in Minced Meat

Background and Objective: For the first time, a detailed study of the antimicrobial metabolites produced by probiotics was carried out as an alternative natural way of chemical additives and to support consumer health. The study was undertaken using Lactobacillus acidophilus, Bifidobacterium animalis ssp. Lactis BB12, as well as and antimicrobial products as protective cultures to reduce the risk of food poisoning in minced meat. Materials and Methods: Samples of minced meat were stored at 4 degrees C. The microbiological analysis of probiotics and pathogens bacteria was performed in days 0, 3, 7 and 14. In these periods, pH parameter and antimicrobial activity of the probiotics were analyzed. Results and Conclusion: During the cold storage, the counts of inoculated pathogens in the minced meat samples in co-culture with each specific probiotic decreased at different levels; some had significant decrease (p=0.05) and some others showed no significant change (p>0.05). The probiotics displayed the ability to produce antibacterial substances (lactic acid, diacetyl and hydrogen peroxide) at different concentrations in the minced meat samples with significant increases (p=0.05) until the end of cold storage. Probiotics exhibited the ability to produce bacteriocins. Lactobacillus acidophilus as a probiotic showed a significant effect as biopreservative against pathogens and was more effective when combined with Bifidobacterium BB12.