The potential of the lactoperoxidase system (LPS) to inhibit growth of food-borne bacteria was previously demonstrated but its effectiveness against E. coli O157:H7 in foods has recently been questioned by a number of investigators. In this study two different recommended methods of in situ generation of H2O2 (glucose/glucose oxidase enzyme system and sodium percarbonate system) and two different concentrations of each component were used to activate the LPS in raw milk samples kept at 4 and 20°C for 72 h. According to the results of the present study, using glucose/glucose oxidase enzyme system is more effective in activating the LPS than using sodium percarbonate. It was also demonstrated that glucose/glucose oxidase activated LPS can reduce the rate of growth of E. coli O157:H7 in raw milk samples compared to the control.
