TY - JOUR
T1 - The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157
T2 - H7 shiga-toxin producing escherichia coli in ground beef patties
AU - Jiang, Yun
AU - Scheinberg, Joshua A.
AU - Senevirathne, Reshani
AU - Cutter, Catherine N.
N1 - Funding Information:
The authors would like to thank Richard Swartz for his technical assistance with this project. This project was supported by the Pennsylvania State University , College of Agricultural Sciences , the PSU Department of Food Science , and the National Natural Science Foundation of China (Grant # 31371861 ).
Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/4/1
Y1 - 2015/4/1
N2 - High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in ground beef. This study investigated the efficacy of short and repeated HPP treatments to reduce non-O157:H7 STEC inoculated into ground beef. Irradiated ground beef patties (80:20, 90:10 [lean:fat]) were inoculated with pairs of E. coli serogroups O103, O111, O26, O145, O121, O45, O157:H7, and DH5α, vacuum-packaged and high-pressure processed (four, 60scycles, 400MPa, 17°C). Surviving E. coli populations were enumerated on Rainbow Agar O157 and Tryptic Soy Agar. HPP treatments produced >2.0log10CFU/g reductions of each E. coli serogroup, and reductions ranged from 2.35-3.88 and 2.26-4.31log10CFU/g in 80:20 and 90:10 samples, respectively. These results suggest that HPP could be an effective, post-processing intervention to reduce the risk of non-O157:H7 STEC contamination in ground beef.
AB - High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in ground beef. This study investigated the efficacy of short and repeated HPP treatments to reduce non-O157:H7 STEC inoculated into ground beef. Irradiated ground beef patties (80:20, 90:10 [lean:fat]) were inoculated with pairs of E. coli serogroups O103, O111, O26, O145, O121, O45, O157:H7, and DH5α, vacuum-packaged and high-pressure processed (four, 60scycles, 400MPa, 17°C). Surviving E. coli populations were enumerated on Rainbow Agar O157 and Tryptic Soy Agar. HPP treatments produced >2.0log10CFU/g reductions of each E. coli serogroup, and reductions ranged from 2.35-3.88 and 2.26-4.31log10CFU/g in 80:20 and 90:10 samples, respectively. These results suggest that HPP could be an effective, post-processing intervention to reduce the risk of non-O157:H7 STEC contamination in ground beef.
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U2 - 10.1016/j.meatsci.2014.12.001
DO - 10.1016/j.meatsci.2014.12.001
M3 - Article
C2 - 25524823
AN - SCOPUS:84917705756
SN - 0309-1740
VL - 102
SP - 22
EP - 26
JO - Meat Science
JF - Meat Science
ER -