Strains of bacillus for inhibiting foodborne pathogens
A process for inhibiting foodborne pathogens and reducing foodborne disease involves contacting a living animal, a dressed carcass, or a cut of meat with an effective amount of a bacillus strain exhibiting antibacterial activity. Strains of antibacterial bacillus that are particularly effective for inhibiting Vibrio were discovered. These include Bacillus licheniformis OBT 712 and Bacillus amyloliquefaciens OBT 618.
1. A process for inhibiting foodborne pathogenic bacteria, comprising contacting a living animal, dressed carcass, or cut of meat with an effective amount of Bacillus licheniformis strain OBT 618 as deposited with the American Type Culture Collection under accession number PTA-122188 that exhibits antibacterial activity.
2. The process of claim 1 , in which a foodborne pathogenic bacteria is known to be present in or on the living animal, dressed carcass, or cut of meat.
3. The process of claim 2 , in which the foodborne pathogenic bacteria is Vibrio.
4. The process of claim 1 , in which contacting the living animal, dressed carcass, or cut of meat with the Bacillus strain is done by applying an aqueous based composition containing the Bacillus strain to the live animal, dressed carcass, or cut of meat.
5. The process of claim 4 , in which the applying is done by spraying, brushing or dipping.
6. The process of claim 1 , in which the process is performed on a living animal, and the contacting is done by feeding the antibacterial Bacillus to the living animal.