Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs
FOOD SCIENCE & NUTRITION, cilt.14, sa.8, ss.1-10, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 8
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/fsn3.72260
- Dergi Adı: FOOD SCIENCE & NUTRITION
- Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest), Scopus, Science Citation Index Expanded (SCI-EXPANDED), Greenfile
- Sayfa Sayıları: ss.1-10
- Dokuz Eylül Üniversitesi Adresli: Evet
Özet
This study evaluated the effects of fat content (low vs. regular) and bioprotective cultures (Pediococcus acidilactici, Latilactobacillussakei, and Lactiplantibacillus plantarum) on the survival of Salmonella spp., Escherichia coli O157:H7, and Listeria monocy-togenes in beef meatballs stored at 3°C and 7°C. The addition of bioprotective cultures generally lowered pH values comparedwith untreated controls (p < 0.05). Differences in fat content were not consistently associated with changes in the survival ofSalmonella spp. or E. coli O157:H7. However, in regular-fat meatballs, the presence of bioprotective cultures resulted in notablepathogen reductions—reaching up to 1.6–2.4 log10 CFU/g—at both storage temperatures (p < 0.05). In contrast, the inhibitoryeffect against L. monocytogenes was less pronounced in low-fat formulations. Growth of Pseudomonas spp. was slower in regular-fat meatballs stored at 3°C. Overall, the results suggest that the combined use of bioprotective cultures and fat content may influ-ence microbial control in beef meatballs, particularly under refrigerated storage conditions.