Compositions and methods for reducing the pathogen content of meat or meat products

摘要

Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.

主权项

1. A composition comprising at least one lactic acid producing microorganism and meat or a meat product, said lactic acid producing microorganism being at least one strain selected from the group consisting of M35, LA45, LA51, L411, and D3, wherein said at least one lactic acid producing microorganism is present in said composition at a concentration of from about 104 colony forming unit (cfu) per gram of meat or meat product to about 1010 cfu per gram of meat or meat product.