Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat

Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin-producing (STEC), including O157:H7, O26:H11, O103:H2, and O121:H19, and on Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of O157:H7 and Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated O157:H7, O26:H11, O103:H2, and O121:H19 and Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced O157:H7 by 0.22 and 0.38 log CFU/cm , respectively, within 5 min and reduced Typhimurium DT104 by 0.12 and 0.86 log CFU/cm , respectively. When meat treated with 1.5% phenyllactic acid was frozen at -20°C, inactivation of O157 and Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm , respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of O157:H7 and .