Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments - (Journal of Food Protection®, Volume 71, Number 4, April 2008 , pp. 811-815(5))
April 7, 2008 – 9:31 pmhttp://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000004/art00020;jsessionid=qm32g3cqfe3p.victoria
Abstract:
The effect of single- and multiple-cycle high-pressure treatments on the survival of Escherichia coli CECT 4972, a strain belonging to the O157:H7 serotype, in ground beef was investigated. Beef patties were inoculated with 107 CFU/g E. coli O157:H7, and held at 4°C for 20 h before high-pressure treatments.
Reduction of the E. coli O157:H7 population by single-cycle treatments at 400 MPa and 12°C ranged from 0.82 log CFU/g for a 1-min cycle to 4.39 log CFU/g for a 20-min cycle. Multiple-cycle treatments were very effective, with four 1-min cycles at 400 MPa and 12°C reducing the E. coli O157:H7 population by 4.38 log CFU/g, and three 5-min cycles by 4.96 log CFU/g. The color parameter L* increased significantly with high-pressure treatments in the interior and the exterior of beef patties, whereas a* decreased in the interior, and b* increased in the exteriorchanges that might diminish consumer acceptance of the product. […]
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