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Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef
Author(s) -
Salim Ana Paula A. A.,
Canto Anna C. V. C. S.,
CostaLima Bruno R. C.,
Simoes Julia S.,
Panzenhagen Pedro H. N.,
Costa Marion P.,
Franco Robson M.,
Silva Teófilo J. P.,
ConteJunior Carlos A.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13402
Subject(s) - mesophile , escherichia coli , food science , lactic acid , context (archaeology) , chemistry , meat packing industry , bacteria , biology , biochemistry , gene , paleontology , genetics
The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater ( p < .05) reductions than T1 (5% of LA added). Aging did not affect ( p > .05) EC counts, however reduced ( p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness ( p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color. Practical applications The present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.