Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking

Tian, Xiaojing; Shao, Longtan; Yu, Qunli; Yang, Huan; Li, Xingmin; Dai, Ruitong

doi:10.1016/j.ijfoodmicro.2019.05.019

Cited by 8 publications

(7 citation statements)

References 29 publications

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“…The cooking loss was determined according to the previous study (Tian et al, ), and the values were calculated based on the weights of pork batter before heating (W1) and after heating (W2) according to the Equation (2), in which W2 was weighed after the pork batter being cooled down to 25°C.

Cooking loss (%) = \frac{(w_{1} - w_{2})}{w_{1}} \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

“…Then 100 μl of overnight culture was transferred to 20 ml of NB for the same incubation conditions until the mid‐exponential‐phase was acquired, and the time required was 4 hr. The obtained mid‐exponential‐phase E. coli O157:H7 cells were centrifuged with 5,000× g at 4°C for 12 min, and the pelleted cells were washed by sterile physiological saline (0.85% NaCl, pH 7.2 ± 0.1) twice, and then were re‐suspended in sterile physiological saline to obtain a targeted concentration of 4 × 10 9 CFU/ml suspension for inoculation in pork batter (Tian et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…The preparation of pork batter was carried out according to the previous study (Tian et al, ). All pork lean meat ( femoral biceps and Musculi semitendinosus ) and back fat were purchased from a local abattoir (Beijing, China).…”

Section: Methodsmentioning

confidence: 99%

“…The details of OH system were reported by Dai et al (). The heating process was according to the previous study (Tian et al, ). Briefly, approximately 170 ± 5 g of prepared pork batter was assigned to the heating cell under aseptic condition.…”

Section: Methodsmentioning

confidence: 99%

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Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

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The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment. Practical applications The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.

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Cooking loss (%) = \frac{(w_{1} - w_{2})}{w_{1}} \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

Self Cite

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“…Sufficient cooking is important to prevent outbreak caused by consumption of undercooked food which the bacteria have higher chances to survive in it. However, prolonged cooking time is not a favorable alternative as it might affect the quality of food such as water loss (Schlisselberg et al, 2013), cooking loss (Pathare and Roskilly, 2016) or overcook of the food surface (Shirsat et al, 2004;Tian et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Efficacy of household washing pre-treatments and cooking methods for reduction of Listeria monocytogenes in artificially contaminated chicken offal

Kuan¹,

Radu²,

Mahyudin³

et al. 2019

Food Res.

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Consumption of chicken offal is common and famous among Malaysians as it is often served as one of the side dishes with rice. Chicken offal can be a potential source of Listeria monocytogenes because slaughtered animals are recognized as a reservoir for foodborne pathogens. L. monocytogenes is a dangerous foodborne pathogen which can cause severe foodborne listeriosis with high fatality rate. This study aimed to determine the efficacy of different washing pre-treatment and cooking methods to reduce L. monocytogenes in artificially contaminated chicken offal. All the washing pre-treatments (dip treatment in different water sources and wash treatment with different water flow rates) showed significant reduction of the pathogen (p<0.05) when the inoculated samples were treated from 2 mins onwards. Washing the inoculated samples under the water flow rate of 2 L/min was the most effective way to reduce the number of L. monocytogenes (approximately 1.97 log reduction after washing for 10 mins). For heat treatment study, deep-frying was the most effective cooking method followed by boiling and pan-frying to reduce L. monocytogenes where all L. monocytogenes cells (7.91 log10 CFU/g) were killed within 45 s under deep-frying treatment. Overall, the study indicated that washing under running tap water (2 L/min) and deep-frying was effective in reducing and controlling the microbial populations during food preparation. The findings from this study can serve as a safe preparation step and cooking guideline. It is necessary to implement safe steps in food handling practices among food handlers to minimize the risk of foodborne infection.

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Sublethal Injury Adaptation in Foodborne Pathogens

Khan

Sammi

Ahmad

et al. 2022

Stress Responses of Foodborne Pathogens

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Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking

Cited by 8 publications

References 29 publications

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Efficacy of household washing pre-treatments and cooking methods for reduction of Listeria monocytogenes in artificially contaminated chicken offal

Sublethal Injury Adaptation in Foodborne Pathogens

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