Soyer F.Keman D.Eroğlu E.Türe H.2024-07-222024-07-22202000221155http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13717This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, 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 E. coli O157:H7; 0.5% for S. Enteritidis and 0.1% for L. monocytogenes. While 15% RE inhibited L. monocytogenes; 30% RE partially inhibited E. coli O157:H7 and S. Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of E. coli 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 L. monocytogenes growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation. © 2020, Association of Food Scientists & Technologists (India).EnglishAll Open Access; Bronze Open AccessDigital storageFood preservationFood storageListeriaMeatsMicrowave integrated circuitsSalmonellaAnti-microbial effectsEscherichia coli O157:H7Food applicationsListeria monocytogenesMinimum inhibitory concentrationNatural-antimicrobialsSalmonella enteritidisSynergistic effectEscherichia coliArticle10.1007/s13197-020-04476-5