Document Detail

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
MedLine Citation:
PMID:  18680932     Owner:  NLM     Status:  MEDLINE    
Internalization of Escherichia coli O157:H7 in nonintact beef products during mechanical tenderization or during injection of marination and tenderization ingredients is of concern if such products are undercooked. This study tested organic acids (0.2% citric acid and 0.3% acetic acid), potassium and calcium salts (1.8% potassium lactate, 0.63% calcium lactate, 0.86% calcium ascorbate, and 0.23% calcium chloride), and sodium chloride (2.5%) for their influence on thermal destruction of E. coli O157:H7 in ground beef serving as a model system. Ground beef batches (700 g; 5% fat) were mixed with equal volumes (22 ml) of each treatment solution or distilled water and portions (30 g) of treated ground beef were extruded in test tubes (2.5 by 10 cm). A five-strain mixture of E. coli O157:H7 (0.3 ml; 7 log CFU/g) was introduced at the center of the sample with a pipette. After overnight storage (4 degrees C), simulating product marination, samples were heated to 60 or 65 degrees C internal temperature, simulating rare and medium rare doneness of beef, in a circulating water bath. At 65 degrees C, treatments with citric and acetic acid showed greater (P < 0.05) reduction (4 to 5 log CFU/g) of E. coli O157:H7 than all the other ingredients and the control (3 to 4 log CFU/g). Sodium chloride reduced weight losses (16 to 18% compared with 20 to 27% by citric or acetic acid) and resulted in a 4-log reduction in counts during cooking to 65 degrees C. Ingredients such as citric or acetic acid may improve thermal inactivation of E. coli O157:H7 internalized in nonintact beef products, while sodium chloride may reduce cooking losses in such products.
Avik Mukherjee; Yohan Yoon; Keith E Belk; John A Scanga; Gary C Smith; John N Sofos
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food protection     Volume:  71     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2008 Jul 
Date Detail:
Created Date:  2008-08-06     Completed Date:  2008-09-02     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1349-56     Citation Subset:  IM    
Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Colony Count, Microbial
Consumer Product Safety
Escherichia coli O157 / growth & development*
Food Handling / methods*
Food Microbiology
Food Preservation / methods*
Hot Temperature*
Meat Products / microbiology*
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial c...
Next Document:  Cold plasma inactivates Salmonella Stanley and Escherichia coli O157:H7 inoculated on golden delicio...