Evaluate survival/growth during frozen, refrigerated, or retail type storage, and thermal resistance, following storage of Escherichia coli O157:H7 contamination on or in marinated, tenderized or restructured beef steaks and roasts which will minimize survival or enhance destruction of the pathogen
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منابع مشابه
Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine
The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...
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Background: Electron beam irradiation is one of the effective ways to control food-borne pathogens. We evaluated the effect of electron beam irradiation on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in minced camel meat during refrigerated storage. Methods: The meat samples were inoculated with E. coli O157:H7 and S. enterica serovar Thyphimurium and then...
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Non-O157 Shiga toxin-producing Escherichia coli (STEC) is an emerging risk for food safety. Although numerous postharvest antimicrobial interventions have been effectively used to control E. coli O157:H7 during beef harvesting, research regarding their effectiveness against non-O157 STEC is scarce. The objectives of this study were (i) to evaluate effects of the spray treatments-ambient water, ...
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The efficacy of hydrodynamic pressure (HDP) treatment for inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks was studied. Beef steaks (N = 48) were inoculated with a five-strain cocktail of Escherichia coli O157:H7 and treated with blade tenderization (BT), HDP or a combination of BT followed by HDP (BTH). Control and treated steaks were cooked to 54.4C (undercooked), 62.8...
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