bacillus cereus control using lactoferrin and/or propolis incorporated carboxymethyl cellulose edible coating in chilled beef fillets

Bacillus cereus (b. cereus) is a major food poisoning bacterium that resists high cooking temperatures. the aim of this study was to prepare carboxymethyl cellulose (cmc) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on b. cereu) experimentally inoculated in beef fillets stored in the refrigerator till spoilage. methods: prepare carboxymethyl cellulose (cmc) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on bacillus cereus that experimentally inoculated in beef fillets stored refrigerated till spoilage. results: the results revealed a significant and gradual increase in b. cereus count from ~8 log cfu/g. in first day the count reached a population of 9.69±0.12 and 9.27±0.02 log cfu/gm. at 9th day of storage in un-coated group (bf/bc) and blank coated group (cmc/bf/bc), respectively. while coated groups showed a significant decrease in b. cereus count from ~8 log cfu/gm. in first day of inoculation to 5.80±0.1, 5.41±0.06, 5.11±0.02 in cmc/bf/bc/lf, cmc/bf/bc/pr and cmc/bf/bc/lf/pr groups, respectively. the groups with coated beef showed a significant decrease (p<0.05) in b. cereus count from approximately 8 log cfu/g. on the first day of inoculation to 5.80, 5.41, and 5.11 in the lactoferrin fortified cmc edible coating beef fillet, propolis fortified cmc edible coating beef fillet, and lactoferrin/propolis fortified cmc edible coating beef fillet groups, respectively, on the 21st day of refrigerated storage. a synergistic antimicrobial effect between lactoferrin and propolis was shown against b. cereus. conclusion: it was revealed that cmc fortified with lf/pr plus its anti-b. cereus effect increased the shelf life and enhanced sensory profile of beef fillets during the 21 days of storage