| Autor: |
Park SB; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.])., White SB; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.])., Steadman CS; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.])., Cavinder CA; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.])., Willard ST; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.]).; 2 Department of Biochemistry and Molecular Biology and Entomology and Plant Pathology, and., Ryan PL; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.]).; 3 Department of Pathobiology and Population Medicine, Mississippi State University, Mississippi State, Mississippi 39762, USA., Feugang JM; 1 Department of Animal and Dairy Sciences (ORCID: http://orcid.org/0000-0002-1376-5059 [J.M.F.]). |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 2018 Nov; Vol. 81 (11), pp. 1906-1912. |
| DOI: |
10.4315/0362-028X.JFP-18-207 |
| Abstrakt: |
Foodborne bacteria such as Escherichia coli O157:H7 can cause severe hemorrhagic colitis in humans following consumption of contaminated meat products. Contamination with pathogenic bacteria is frequently found in the food production environment, and adequate household storage conditions of purchased foods are vital for illness avoidance. Real-time monitoring was used to evaluate bacterial growth in ground horse, beef, and pork meats maintained under various storage conditions. Various levels of E. coli O157:H7 carrying the luxCDABE operon, which allows the cells to emit bioluminescence, were used to inoculate meat samples that were then stored at room temperature for 0.5 day, at 4°C (cold) for 7 or 9 days, or -20°C (frozen) for 9 days. Real-time bioluminescence imaging (BLI) of bacterial growth was used to assess bacterial survival or load. Ground horse meat BLI signals and E. coli levels were dose and time dependent, increasing during room temperature and -20°C storage, but stayed at low levels during 4°C storage. No bacteria survived in the lower level inoculum groups (10 1 and 10 3 CFU/g). With an inoculum of 10 7 CFU/g, pork meats had higher BLI signals than did their beef counterparts, displaying decreased BLI signals during 7 days storage at 4°C. Both meat types had higher BLI signals in the fat area, which was confirmed with isolated fat tissues in the beef meat. Beef lean and fat tissues contrasted with both pork fat and lean tissues, which had significantly higher BLI signals and bacterial levels. BLI appears to be a useful research tool for real-time monitoring of bacterial growth and survival in various stored livestock meats. The dependence of E. coli O157:H7 growth on meat substrate (fat or lean) and storage conditions may be used as part of an effective antibacterial approach for the production of safe ground horse, beef, and pork meats. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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