Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage.

This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on O157:H7, Enteritidis and , and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF-RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for O157:H7; 0.5% for Enteritidis and 0.1% for While 15% RE inhibited ; 30% RE partially inhibited O157:H7 and Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of O157:H7 increased the activity of ALF two to three folds. Food application of antimicrobials was performed by dipping of meat samples. Both ALF and RE were found effective in the prevention of growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation.