The anti-microbial effect of a dairy extract (LactiSAL®) on Salmonella enterica Typhimurium and Escherichia coli O157:H7 on different beef carcass surfaces

The aim of this study was to evaluate the anti-microbial effectiveness of a dairy extract (LactiSAL®) against Salmonella enterica Typhimurium and Escherichia coli O157:H7 attached to different beef carcass surfaces. Three beef carcass surface types were investigated in this study; fat, lean and cut surfaces. Samples were surface inoculated with 6 log10 cfu cm−2 of either S. Typhimurium or E. coli O157:H7 and left at room temperature for 30 min to allow for bacterial attachment. Samples were then treated by spraying with the dairy extract (LactiSAL®) and sampled over a 3 h period. The application of the novel dairy extract resulted in a 5–6 log10 cfu cm−2 reduction in S. Typhimurium numbers and 2–5 log10 cfu cm−2 reduction in E. coli O157:H7 numbers on beef carcass surfaces. The results of this study showed that LactiSAL® would have great potential as a decontaminating agent and could be used to enhance the safety of beef carcasses.