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Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage
Author(s) -
Logue C.M.,
Sheridan J.J.,
Harrington D.
Publication year - 2005
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2004.02511.x
Subject(s) - human decontamination , escherichia coli , food science , inoculation , vacuum packing , microbiology and biotechnology , chemistry , biology , waste management , biochemistry , horticulture , engineering , gene
Aim: This study was carried out to determine the survival of Escherichia coli O157:H7 and subsequent shelf life of beef subjected to subatmospheric steam at differing temperatures. Methods and Results: A specifically built, laboratory scale decontamination apparatus was used in decontamination trials to examine the effect of condensing steam at differing subatmospheric pressures on the survival of E. coli O157:H7 on meat. Beef slices were inoculated with a nontoxigenic E. coli O157:H7 strain and subjected to condensing steam at temperatures of 55, 65 and 75°C. Following treatment, the decontaminated meat was packaged and stored in air or under vacuum at temperatures of 10 or 0°C for up to 42 days. Microbiological analysis of the decontaminated and a control product (not subjected to any heat treatment) was carried out at regular intervals over the storage time of the product. Overall, significant reductions ( ca 1·5 log 10 CFU cm −2 ) in pathogen numbers were observed at a steam treatment temperature of 75°C, however, postprocess storage conditions were important in ensuring no re‐growth of the pathogen and this was best achieved by storage under vacuum at 0°C. Conclusions: Steam had a significant impact in reducing E. coli O157:H7 populations, but storage conditions post‐treatment were important for ensuring inhibition of the pathogen. Significance and Impact of the Study: This study indicated that subatmospheric steam could have significant application in the decontamination of meat primals postfabrication, immediately prior to packaging thus ensuring a safer product for consumers.