Screening of Antibacterial Activity of Lactic Acid Bacteria Against Different Pathogens Found in Vacuum-Packaged Meat Products

The objective of this work was to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from different sources against different pathogens found in ready-to-eat vacuum-packaged meat products (RTE-VPMP). LAB were isolated from human, RTE-VPMP, fermented vegetables, and dairy samples. These isolates were assessed for their antibacterial activity against Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus using spot on lawn technique. Six LAB isolates—three from a human source, two from a RTE-VPMP source, and one from a fermented vegetable source—were found to be effective against all pathogenic strains. Antibacterial activities of cell-free neutral supernatant broths of these isolates were assessed against the different pathogenic strains to confirm bacteriocin production. All six isolates were effective against all pathogenic strains. LAB isolates from the human source had the highest antibacterial activity and were significantly more effective than other LAB isolates, with the inhibition zone ranging from 14 to 22mm. Inhibition zones of RTE-VPMP LAB isolates were lower than those of human origin (inhibition zone range, 11–17mm). The lowest activities were for the fermented vegetable isolate, for which inhibition zones ranged from 11 to 15mm. The three isolates of human origin were identified as L. acidophilus, L. casei, and L. reuteri; the two isolates from RTE-VPMP source were both L. sake; and the one isolate of fermented vegetable origin was L. plantarum. Our results showed that nonmeat product–sourced LAB were effective against several foodborne pathogens, which suggests that they could be used as natural biopreservatives in many RTE-VPMP produced in Jordan.