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The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers
Author(s) -
Bolton D.J.,
Catarame T.,
Byrne C.,
Sheridan J.J.,
McDowell D.A.,
Blair I.S.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01063.x
Subject(s) - escherichia coli , food science , filter (signal processing) , inoculation , chemistry , biology , zoology , biochemistry , engineering , electrical engineering , immunology , gene
Aims: The objective of this study was to investigate the potential value of individual and combined applications of some GRAS (generally regarded as safe) additives with freezing and pulsed electric field (PEF) application, in reducing the risks associated with the presence of E. coli O157:H7 in beef burgers. Methods and Results: Beef burgers, trimmings and filter paper were inoculated with E. coli O157:H7 and subjected to a range of chemical and physical treatments. Sequential application of 2% (v/v) lactic acid and freezing (at − 20°C for 2 h) resulted in a decrease of approximately 6 log 10 cfu cm −1 in E. coli O157:H7, but only on filter paper. All other treatments were ineffective. Conclusions: Currently available methods for controlling E.coli O157:H7 in beef burgers during production are ineffective. Significance and Impact of the Study: Further research is needed to develop controls for E. coli O157:H7 during beef burger production.