Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs.

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 log10 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.