Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

Yoon, Yohan; Mukherjee, Avik; Geornaras, Ifigenia; Belk, K. E.; Scanga, J. A.; Smith, G. C.; Sofos, John N.

doi:10.1016/j.foodcont.2011.04.027

Cited by 8 publications

(4 citation statements)

References 22 publications

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“…In both beef and veal samples, the water activity did not change significantly after cooking to various internal temperatures. A previous study [ 21 ], which reported that cooking non-intact ground beef to internal temperatures of 60 °C and 65 °C resulted in water activities of 0.981 to 0.982 compared to the uncooked samples’ value of 0.982 to 0.984 had similar results to this study. The initial moisture of beef and veal samples was 70.53% and 76.02%, respectively.…”

Section: Resultssupporting

confidence: 87%

“…Cooked beef samples had a significantly ( p < 0.05) increased fat content of 8.62% to 9.45%, irrespective of the cooked internal temperatures ( Table 1 ). Previous studies [ 4 , 19 , 21 ] reported that cooking low-fat ground beef or non-intact beef increased the fat content due to the moisture loss. A slightly ( p = 0.074, >0.05) increased fat content ranging from 2.79% to 3.02% was found in cooked veal samples compared to that in the uncooked samples.…”

Section: Resultsmentioning

confidence: 99%

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A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

McKeith

Shen

et al. 2017

Foods

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This study compared the quality variation and thermal inactivation of Escherichia coli O157:H7 in non-intact beef and veal. Coarse ground beef and veal patties (2.1 cm thick, 12.4 cm diameter, 180 g) inoculated with E. coli O157:H7, aerobically stored before double pan-broiling for 0–360 s without rest or to 55, 62.5, 71.1, and 76 °C (internal temperature) with 0.5- or 3.5-min rest. Microbial population and qualities including color, cooking losses, pH, water activity, fat, and moisture content, were tested. After cooking the beef and veal patties, the weight losses were 17.83–29%, the pH increased from 5.53–5.60 to 5.74–6.09, the moisture content decreased from 70.53–76.02% to 62.60–67.07%, and the fat content increased (p < 0.05) from 2.19–6.46% to 2.92–9.45%. Cooking beef and veal samples with increasing internal temperatures decreased a* and b* values and increased the L* value. Escherichia coli O157:H7 was more sensitive to heat in veal compared to beef with shorter D-value and “shoulder” time. Cooking to 71.1 and 76 °C reduced E. coli O157:H7 by >6 log CFU/g regardless of rest time. Cooking to 55 °C and 62.5 °C with a 3.5-min rest achieved an additional 1–3 log CFU/g reduction compared to the 0.5-min rest. Results should be useful for developing risk assessment of non-intact beef and veal products.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

McKeith

Shen

et al. 2017

Foods

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“…3). A study by Yoon et al (2009Yoon et al ( , 2011 showed that Escherichia coli O157:H7 had higher thermal resistance in non-intact beef formulated with NaCl after cooking at 65 o C. Sequential exposure of L. monocytogenes to sublethal stresses including sodium also increased L. monocytogenes survival under subsequent stresses (Skandamis et al, 2009). Taken together, sodium habituation of S. aureus may increase its thermal resistance in RTH sauces.…”

Section: Resultsmentioning

confidence: 97%

Thermal Inactivation of Sodium-Habituated Staphylococcus aureus in Ready-to-Heat Sauces

Park¹,

Lee²,

Jeong³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and nonhabituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and 70 o C in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60 o C, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to 60 o C. At 70 o C, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at 70 o C. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

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“…Mechanical tenderization of beef by piercing the meat 27 with thin blades is a common process used to overcome inadequacy of tenderness (Johns 28 et al, 2011). In the United States at least 18% of beef products available at the retail level 29 have been mechanically tenderized or injected with solutions for enhancement of 30 tenderness and/or flavor (Yoon et al, 2011). Products from non-intact muscle are sold at 31 lower prices than intact beef products; therefore, consumed in large quantities in many 32 restaurants (Huang, 2012).…”

Section: Introduction 24mentioning

confidence: 99%

Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

Rincon

Singh

Stelzleni

2015

LWT - Food Science and Technology

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Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

Cited by 8 publications

References 22 publications

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions

Thermal Inactivation of Sodium-Habituated Staphylococcus aureus in Ready-to-Heat Sauces

Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

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