Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef
| Autor: | T. Matthew Taylor, Chris R. Kerth, Jennifer Vuia-Riser, Alejandro Castillo, Kayley R Wall, Amie M. Jones-Ibarra |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Escherichia
0301 basic medicine Hot Temperature Meat Cytolethal distending toxin Food Handling 030106 microbiology Colony Count Microbial Escherichia coli O157 Microbiology Incubation period Escherichia albertii 03 medical and health sciences chemistry.chemical_compound Animals Humans Food microbiology Cooking Lactic Acid Food science biology food and beverages Shiga toxin biology.organism_classification Antimicrobial Lactic acid Meat Products Red Meat chemistry Food Microbiology biology.protein Cattle Food Science |
| Zdroj: | Journal of Food Protection. 79:1475-1481 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-15-487 |
| Popis: | Escherichia albertii is an emerging foodborne pathogen recovered from young children and adults exhibiting symptoms of gastroenteritis via pathogenesis factors including attaching and effacing lesions, cytolethal distending toxin, and Shiga toxin variants. Study objectives were to determine E. albertii survival following (i) exposure to lactic acid as a function of solution pH and incubation period and (ii) cooking ground beef patties to different endpoint temperatures. E. albertii was incubated in phosphate buffer containing 3.0% l-lactic acid adjusted to pH 3.0, 4.0, 5.0, or 7.0; survivors were determined every 30 min for 150 min. Ground beef patties (80% lean) were cooked to temperature endpoints simulating undercooking (62°C), the minimum temperature for safe cooking (71.1°C), and cooking to well done (76°C). Maximal pathogen reduction was observed after a 30-min exposure to pH 3.0 l-lactic acid. Reductions of 3.9, 4.4, and 4.9 log CFU/g were obtained following cooking ground beef patties to 62, 71.1, and 76°C, respectively, but the reductions did not differ as a function of the endpoint cooking temperature (P ≥ 0.05). E. albertii may be controlled on beef through the proper application of antimicrobial interventions and cooking. |
| Databáze: | OpenAIRE |
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