In this study, we investigated the role of lysozyme on the viability of Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Bacillus anthracis (Sterne) in egg white (EW), ground beef and milk. At 35°
C in EW, growth rates (GR) for B. cereus, B. subtilis, B. pumilus and B. anthracis were 0.005, 0.018, 0.028 and 0.029 OD₆₀₀/h, respectively. Heat-treating EW at 55 and 60°
C reduced the inactivating effect of EW by 3.1 and 10.5-fold, respectively. Addition of lysozyme (2 mg/ml) to 60°
C-treated EW increased the inactivation rate 5.76-fold, indicating involvement of lysozyme in B. anthracis inactivation. B. anthracis inactivation was influenced by pH, as shown by a progressive increase in inactivation rate from 0.25 to4.42 logs CFU/h over a pH range of 6.0-8.5. Adding 2 mg/ml lysozyme to milk and ground beef also suppressed the growth of B. anthracis 3.3 and 6.5-fold, respectively. These data indicate that lysozyme, as a natural component of EW or potential additive in other foods, could reduce biothreat risks presented by bioterror agents.

Item Type:	Refereed Article
Keywords:	Bacillus anthracis, lysozyme, spore, egg white, inactivation
Research Division:	Engineering
Research Group:	Food Sciences
Research Field:	Food Packaging, Preservation and Safety
Objective Division:	Health
Objective Group:	Public Health (excl. Specific Population Health)
Objective Field:	Food Safety
UTAS Author:	Tamplin, ML (Professor Mark Tamplin)
ID Code:	75778
Year Published:	2011
Web of Science® Times Cited:	11
Deposited By:	Agricultural Science
Deposited On:	2012-02-15
Last Modified:	2015-02-05
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