Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients
DC Field | Value | Language |
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dc.contributor.author | Yoon, Yohan | - |
dc.contributor.author | Mukherjee, Avik | - |
dc.contributor.author | Geornaras, Ifigenia | - |
dc.contributor.author | Belk, Keith E. | - |
dc.contributor.author | Scanga, John A. | - |
dc.contributor.author | Smith, Gary C. | - |
dc.contributor.author | Sofos, John N. | - |
dc.date.available | 2021-02-22T13:03:55Z | - |
dc.date.issued | 2011-12 | - |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.issn | 1873-7129 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/12431 | - |
dc.description.abstract | This 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.extent | 6 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients | - |
dc.type | Article | - |
dc.publisher.location | 영국 | - |
dc.identifier.doi | 10.1016/j.foodcont.2011.04.027 | - |
dc.identifier.scopusid | 2-s2.0-79960109945 | - |
dc.identifier.wosid | 000294098400010 | - |
dc.identifier.bibliographicCitation | FOOD CONTROL, v.22, no.12, pp 1859 - 1864 | - |
dc.citation.title | FOOD CONTROL | - |
dc.citation.volume | 22 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 1859 | - |
dc.citation.endPage | 1864 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | CALCIUM-CHLORIDE | - |
dc.subject.keywordPlus | O157-H7 | - |
dc.subject.keywordPlus | STEAKS | - |
dc.subject.keywordPlus | LONGISSIMUS | - |
dc.subject.keywordPlus | PHOSPHATE | - |
dc.subject.keywordPlus | MARINATION | - |
dc.subject.keywordPlus | OUTBREAK | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | JERKY | - |
dc.subject.keywordAuthor | Escherichia coli O157:H7 | - |
dc.subject.keywordAuthor | Non-intact beef | - |
dc.subject.keywordAuthor | Thermal inactivation | - |
dc.subject.keywordAuthor | Chemical tenderizers | - |
dc.subject.keywordAuthor | Marination | - |
dc.subject.keywordAuthor | Flavoring ingredients | - |
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