Compositions and methods for reducing the pathogen content of meat or meat products
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.
1. A method for reducing the pathogen content of meat or a meat product, the method comprising contacting the meat or meat product with at least one lactic acid producing microorganism, wherein said meat or meat product is unprocessed meat, fish, shellfish, or a processed meat material, and wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus, Lactococcus Lactis , or Pediococcus acidilactici microorganism selected from the group consisting of M35, LA45, LA51, L411, and D3.
2. The method of claim 1 , wherein the pathogen content of the meat or meat product after the contacting step is less than the pathogen content of the meat or meat product before the contacting step.
3. The method of claim 1 , wherein the pathogen is an E. coli pathogen, a Staphylococcus pathogen, or a Salmonella pathogen.
4. The method of claim 1 , wherein the pathogen is Salmonella typhirium, Staphylococcus aureus , or E. coli O157:H7.
5. The method of claim 1 , wherein the unprocessed meat is beef meat, pig meat, chicken meat, turkey meat, lamb meat, deer meat, buffalo meat, alligator meat, or snake meat.
6. The method of claim 1 , wherein the fish is salmon, catfish, trout, flounder, haddock, cod, mackerel, tuna, swordfish, shark, or squid.
7. The method of claim 1 , wherein the shellfish is clam, scallop, mussel, oyster, abalone, lobster, shrimp, crab, or crayfish.
8. The method of claim 1 , wherein the processed meat material is ground beef, ground turkey, ground chicken, beef sausage, pork sausage, chicken sausage, hot dogs, or bologna.
9. The method of claim 1 , wherein the contacting step comprises contacting the meat or meat product with two or more lactic acid producing microorganisms.
10. The method of claim 1 , wherein the contacting step comprises spraying a liquid composition, spraying a dried composition, or painting a liquid composition.
11. The method of claim 1 , wherein the contacting step comprises applying the at least one lactic acid producing microorganism to the meat or meat product at a concentration of about 10 4 cfu/gram meat or meat product to about 10 10 cfu/gram meat or meat product.
12. The method of claim 1 , wherein the lactic acid producing microorganism comprises a Lactobacillus microorganism, or a Pediococcus microorganism.
13. The method of claim 1 , wherein the lactic acid producing microorganism comprises a Lactobacillus microorganism.
14. The method of claim 1 , wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus microorganism.
15. A method for reducing the pathogen content of meat or a meat product, the method comprising: selecting an animal carcass; contacting the animal carcass with at least one lactic acid producing microorganism; and processing the animal carcass to produce meat or a meat product, and wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus, Lactococcus Lactis , or Pediococcus acidilactici microorganism selected from the group consisting of M35, LA45, LA51, L411, and D3.
16. The method of claim 15 , wherein the pathogen content of the meat or meat product is less than the pathogen content of the animal carcass.
17. The method of claim 15 , wherein the pathogen is an E. coli pathogen, a Staphylococcus pathogen, or a Salmonella pathogen.
18. The method of claim 15 , wherein the pathogen is Salmonella typhirium, Staphylococcus aureus , or E. coli O157:H7.
19. The method of claim 15 , wherein the animal carcass is a cattle carcass, a pig carcass, a chicken carcass, a turkey carcass, a lamb carcass, a deer carcass, a buffalo carcass, an alligator carcass, or a snake carcass.
20. The method of claim 15 , wherein the meat is beef meat, pig meat, chicken meat, turkey meat, lamb meat, deer meat, buffalo meat, alligator meat, or snake meat.
21. The method of claim 15 , wherein the meat or meat product is ground beef, ground turkey, ground chicken, beef sausage, pork sausage, chicken sausage, hot dogs, or bologna.
22. The method of claim 15 , wherein the contacting step comprises contacting the animal carcass with two or more lactic acid producing microorganisms.
23. The method of claim 15 , wherein the contacting step comprises spraying a liquid composition, spraying a dried composition, or painting a liquid composition.
24. The method of claim 15 , wherein the contacting step comprises applying the at least one lactic acid producing microorganism to the animal carcass at a concentration of about 10 4 cfu/gram animal carcass to about 10 10 cfu/gram animal carcass.
25. The method of claim 15 , wherein the lactic acid producing microorganism comprises a Lactobacillus microorganism, or a Pediococcus microorganism.
26. The method of claim 15 , wherein the lactic acid producing microorganism comprises a Lactobacillus microorganism.
27. The method of claim 15 , wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus microorganism.