DOI: 10.1002/fsn3.72260 ISSN: 2048-7177
Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs
Enise Begüm Göçmez, Tevhide Elif Güner, Hakan Tavsanli, Osman İrfan İlhak ABSTRACT
This study evaluated the effects of fat content (low vs. regular) and bioprotective cultures (
Pediococcus acidilactici
,
Latilactobacillus sakei
, and
Lactiplantibacillus plantarum
) on the survival of
Salmonella
spp.,
Escherichia coli
O157:H7, and
Listeria monocytogenes
in beef meatballs stored at 3°C and 7°C. The addition of bioprotective cultures generally lowered pH values compared with untreated controls (
p
< 0.05). Differences in fat content were not consistently associated with changes in the survival of
Salmonella
spp. or
E. coli
O157:H7. However, in regular‐fat meatballs, the presence of bioprotective cultures resulted in notable pathogen reductions—reaching up to 1.6–2.4 log
10
CFU/g—at both storage temperatures (
p
< 0.05). In contrast, the inhibitory effect against
L. monocytogenes
was less pronounced in low‐fat formulations. Growth of
Pseudomonas
spp. was slower in regular‐fat meatballs stored at 3°C. Overall, the results suggest that the combined use of bioprotective cultures and fat content may influence microbial control in beef meatballs, particularly under refrigerated storage conditions.