engConesa, C.Rota, C.Castillo, E.Pérez, M. D.Calvo, M.Sánchez, L.Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogensART-2010-70901The effect of different heat treatments on the antimicrobial activity of bovine lactoferrin against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes has been studied. We have observed that the heat treatments lower than 85C for 10 min did not affect the antibacterial activity of the protein. Hydrolysates of bovine lactoferrin were found to be more active than the native protein against the three athogens. Moreover, the antibacterial effect of bovine lactoferrin was also assayed in milk and whey, and although we found a reduction in the number of viable cells, this reduction was lower than in culture media.2010http://zaguan.unizar.es/record/165699http://zaguan.unizar.es/record/165699oai:zaguan.unizar.es:165699INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 63, 2 (2010), 209-215All rights reservedhttp://www.europeana.eu/rights/rr-f/info:eu-repo/semantics/openAccess