Antimicrobial Effects of Lactobacillus Acidophilus and Lactobacillus Reuteri Against Campylobacter Jejuni in Fresh and Roasted Chicken Breast Fillets

Background: the present study aimed to determine the antimicrobial effects of lactobacillus acidophilus and lactobacillus reuteri against campylobacter jejuni in fresh and roasted chicken breast fillets.methods: fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log cfu/ml) and immersed in c. jejuni suspension (5 and 3 log cfu/ml). afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis.results: the count of 5 log cfu/g in the fresh fillets treated with l. acidophilus, l. reuteri, l. reuteri, and l. acidophilus reached 3.45, 3.89, and 4.25 log cfu/g after 10 days of refrigerated storage, respectively. in the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log cfu/g, respectively. in addition, the inoculated 3 log cfu/g of c. jejuni reached 1.09-1.11 log cfu/g after the refrigerated storage of the fresh and roasted chicken breast fillets.conclusion: according to the results, the addition of l. acidophilus and l. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of c. jejuni.