THE EFFICACY OF A LACTIC ACID BACTERIA TREATMENT TO INHIBIT Escherichia albertii ON GROUND CHICKEN
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Escherichia albertii has recently become a challenge to food safety. The organism has been mistakenly identified as Hafnia alvei, a member of the pathogenic Escherichia coli and others. Early last year, a foodborne disease outbreak in Japan identified E. albertii as the causative agent. Lactic Acid Bacteria (LAB) can be used as a natural antimicrobial applied to foods to inhibit the growth of pathogenic microorganisms. To date, no significant research has been performed as to whether the LAB have any effect on foods inoculated with E. albertii. Therefore, the objective of this experiment was to determine the efficacy of treatment of E. albertii with LactiGuard™, a natural LAB treatment currently being employed in the food processing industry to increase food safety. If successful, this will indicate that LactiGuard™ is an intervention treatment that can be used to control the growth of E. albertii on cross-contaminated poultry.
Tschirhart, Thomas Jeffry (2014). THE EFFICACY OF A LACTIC ACID BACTERIA TREATMENT TO INHIBIT Escherichia albertii ON GROUND CHICKEN. Undergraduate Research Scholars Program. Available electronically from