Paper Title
Probiotic Cultures of Lactobacillus Spp. Isolates Reduce the Foodborne Pathogen, Campylobacter Jejuni on Post-Harvest Chicken

The presence of Campylobacter on poultry products remains one of the leading causes for foodborne illness in the World. Increased consumer preference for more natural and less processed food products has led to an increased focus on alternative forms of improving food safety. The use of lactic acid bacteria (LAB) as a biopreservative or protective culture in food commodities is an ancient technology that is safe and natural. In this study, 13 Lactobacillus spp. isolates were screened by a chicken skin dipping model to evaluate for the potential to reduce Campylobacter jejuni counts. From the 13 original isolates four were chosen for further evaluation based upon their ability to inhibit Campylobacter counts, in vitro. Of the four isolates selected three were Lactobacillus salivarius and one was Lactobacillus hamsteri. They were evaluated for their efficacy to reduceCampylobacter jejuni in a chicken wingette model. Chicken wingettes were inoculated with Campylobacter jejuni and treated with either a Lactobacillus broth culture or a BPD control, and Campylobacter counts were determined at days 0, 1, 3, 5 and 7. Many isolates were able to reduce Campylobacter counts by day 3, however two isolates (4 and 8) produced more consistent reductions when compared to the BPD control. Keywords - Campylobacter Jejuni, Food Safety, Protective Culture, Poultry