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Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

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dc.contributor.authorYoon, Yohan-
dc.contributor.authorMukherjee, Avik-
dc.contributor.authorGeornaras, Ifigenia-
dc.contributor.authorBelk, Keith E.-
dc.contributor.authorScanga, John A.-
dc.contributor.authorSmith, Gary C.-
dc.contributor.authorSofos, John N.-
dc.date.available2021-02-22T13:03:55Z-
dc.date.issued2011-12-
dc.identifier.issn0956-7135-
dc.identifier.issn1873-7129-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12431-
dc.description.abstractThis study examined the effect of tenderizing/marinating and flavoring ingredients on thermal inactivation of Escherichia coli O157:H7 in a lean ground beef model system, simulating non-intact products. Ground beef (3% fat) was inoculated with E. coli O157:H7 (5 strains; 6-7 log CFU/g), followed by mixing with nothing (control) or solutions of water, a mixture of flavoring agents (FA), 0.23% calcium chloride (CC) + FA, CC + FA + 0.3% acetic acid (AA), 0.5% sodium chloride (NaCl) + 0.25% sodium tripolyphosphate (SIP), NaCl + STP + FA, NaCl + STP + 1.8% potassium lactate (PL), NaCl + STP + PL + FA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA. Samples (30 g) were extruded into tubes, stored (4 C) overnight, and cooked to 60 degrees C (rare) or 65 degrees C (medium-rare) in a water bath. Cooking weight losses, and fat and moisture contents, water activity, pH, and total bacterial and E. colt 0157:H7 populations were determined after inoculation, after storage, and after heating. Reductions of the pathogen at 60 degrees C in acid (AA)-treated samples were higher than reductions obtained in samples not treated with acid. Surviving pathogen counts at 65 degrees C in NaCl and SIP-treated samples with no acid were higher (P < 0.05) than those of samples of all other tested treatments; however, the counts decreased to 0.7 - 1.6 log CFU/g when AA was added. Overall, the results of the study indicate that tenderizing/flavoring ingredient formulations combined with 0.3% AA (i.e., CC + FA + AA, NaCl + SIP + PL + AA, and NaCl + SIP + PL + AA + FA) enhanced destruction of E. coli O157:H7 during cooking of a non-intact beef product. (C) 2011 Elsevier Ltd. All rights reserved.-
dc.format.extent6-
dc.language영어-
dc.language.isoENG-
dc.publisherELSEVIER SCI LTD-
dc.titleInactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.foodcont.2011.04.027-
dc.identifier.scopusid2-s2.0-79960109945-
dc.identifier.wosid000294098400010-
dc.identifier.bibliographicCitationFOOD CONTROL, v.22, no.12, pp 1859 - 1864-
dc.citation.titleFOOD CONTROL-
dc.citation.volume22-
dc.citation.number12-
dc.citation.startPage1859-
dc.citation.endPage1864-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasssci-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusCALCIUM-CHLORIDE-
dc.subject.keywordPlusO157-H7-
dc.subject.keywordPlusSTEAKS-
dc.subject.keywordPlusLONGISSIMUS-
dc.subject.keywordPlusPHOSPHATE-
dc.subject.keywordPlusMARINATION-
dc.subject.keywordPlusOUTBREAK-
dc.subject.keywordPlusSTORAGE-
dc.subject.keywordPlusJERKY-
dc.subject.keywordAuthorEscherichia coli O157:H7-
dc.subject.keywordAuthorNon-intact beef-
dc.subject.keywordAuthorThermal inactivation-
dc.subject.keywordAuthorChemical tenderizers-
dc.subject.keywordAuthorMarination-
dc.subject.keywordAuthorFlavoring ingredients-
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