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Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties

Authors
Yoon, YohanGeornaras, IfigeniaMukherjee, AvikBelk, Keith E.Scanga, John A.Smith, Gary C.Sofos, John N.
Issue Date
Oct-2013
Publisher
ELSEVIER SCI LTD
Keywords
E. coli O157:H7; Non-intact beef; Thermal resistance; Tenderizers; Cooking method
Citation
MEAT SCIENCE, v.95, no.2, pp 317 - 322
Pages
6
Journal Title
MEAT SCIENCE
Volume
95
Number
2
Start Page
317
End Page
322
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11209
DOI
10.1016/j.meatsci.2013.04.056
ISSN
0309-1740
1873-4138
Abstract
This study evaluated chemical tenderizers and cooking methods to inactivate Escherichia coli O157:H7 in ground beef patties (model system for non-intact beef). Ground beef was inoculated with E. coli O157:H7 and mixed with (i) nothing (control), (ii) calcium chloride (CC) and flavoring agents (FA), (iii) CC, FA, and acetic acid (AA), (iv) sodium chloride (SC), sodium tripolyphosphate (ST), and potassium lactate (PL), and (v) the combination of SC, ST, PL, and AA. Patties were stored in aerobic or vacuum bags at -20, 4, and 12 degrees C. Samples were grilled, broiled, or pan-fried to 60 or 65 degrees C. Total bacterial and E. coli O157:H7 populations remained unchanged during storage. Broiling was more effective in reducing E. coli O157:H7 than grilling and pan-frying, and acidified tenderizers reduced E. coli O157:H7 more than non-acidified tenderizers in broiling. Higher reductions were observed at 65 degrees C than 60 degrees C in broiled and grilled samples. These results indicate that acidified tenderizers and broiling may be useful in non-intact beef safety. (c) 2013 Elsevier Ltd. All rights reserved.
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