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EFFECT OF SOLUBLE POLYLACTIC ACID DURING REFRIGERATED STORAGE OF GROUND MEATS INOCULATED WITH ESCHERICHIA COLI O157:H7 1
Author(s) -
ALLANSON ANN,
CURRY RANDY,
UNKLESBAY NAN,
IANNOTTI EUGENE,
ELLERSIECK MARK
Publication year - 2000
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2000.tb00285.x
Subject(s) - escherichia coli , polylactic acid , food science , inoculation , chemistry , lactic acid , strain (injury) , sterile water , bacteria , microbiology and biotechnology , biology , biochemistry , genetics , organic chemistry , anatomy , immunology , gene , polymer
Ground beef, ground pork, and commercial breakfast sausage were inoculated (6.5 log 10 CFU/mL) with a five strain mixture of Escherichia coli 0157:H7 and treated either with sterile water, or 1% or 2% solutions of soluble polylactic acid (SPLA) in sterile water and stored at 4C for 1, 24, 72 and 168 h. After 168 h, 2% SPLA was significantly (p0.05) more effective than both 1% SPLA and sterile water in reducing E. coli 0157:H7 and resulted in overall reductions of 1.68, 1.70, and 1.32 log 10 CFU/mL for beef, pork, and pork sausage, respectively, when compared to control samples. The meat samples treated with 1% and 2% SPLA maintained significantly (p 0.05) lower pH values throughout refrigerated storage of 168 h with the higher concentration sustaining pH values from 3.83 to 3.92. Although the inhibitory effect of this acid increased with storage time, E. coli 0157:H7 survived these acidic conditions, with water activity levels ranging from 0.972 to 0.991.