Research Article
Volume 16 Issue 07 - 2020
Ethyl Acetoacetate and β-Phenylethylamine Inhibit Spoilage Bacteria in Ground Beef
Shelley M Horne, Enas Khadem and Birgit M Prüβ*
Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota, USA
*Corresponding Author: Birgit M Prüβ, Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota, USA.
Received: May 06, 2020; Published: June 03, 2020


Ethyl acetoacetate (EAA) and β-phenylethylamine (PEA) were previously identified as inhibitors of bacterial growth and reducer of biofilm amounts for numerous bacterial pathogens. With this study, the effect of EAA and PEA on spoilage bacteria was determined in ground beef that was treated with either EAA or PEA and incubated at an abusive temperature of 10°C for up to five days. At a concentration of 0.5% w/w, EAA caused a 2.5 log reduction in total bacterial counts after three days of incubation at 10°C and similar reductions for a selection of specific spoilage organisms, including Lactobacilli and Pseudomonads. For Brochothrix thermosphacta and Enterobacteriaceae, reductions of approximately 1 log were observed after three days. PEA reduced total bacterial counts by 1.4 log. To ensure that the removal of the natural background flora of the meat would not increase the number of pathogens, Escherichia coli O157:H7 and Salmonella enterica serovar typhimurium were externally added to the ground beef. EAA reduced Escherichia coli O157:H7 by 1.06 log, whereas bacterial counts of Salmonella enterica were unaffected. PEA did not increase the bacterial counts of externally added E. coli or S. enterica. In conclusion, EAA and PEA were effective at inhibiting spoilage bacteria (e.g. B. thermosphacta) on ground beef and did not increase the numbers of the two tested bacterial pathogens, E. coli and S. enterica.

Keywords: Meat Spoilage Microorganisms; Meat Safety; Beef Meat Anti-Microbials


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Citation: Birgit M Prüβ., et al. “Ethyl Acetoacetate and β-Phenylethylamine Inhibit Spoilage Bacteria in Ground Beef”. EC Microbiology 16.7 (2020): 06-18.

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