Population Changes and Verotoxin Production of Enterohemorrhagic Escherichia coli Strains Inoculated in Milk and Ground Beef Held at Low Temperatures

Palumbo, Samuel A.; Pickard, Allan R.; Call, Jeffrey E.

doi:10.4315/0362-028x-60.7.746

Cited by 39 publications

(18 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…E. coli O157:H7 in ground beef has been demonstrated to survive for 9 months at À20 C with little change in population (Doyle and Schoeni, 1984). Although growth in ground beef was suppressed, EHEC cells retained their viability, even when stored at low temperature (5 C) (Palumbo et al, 1997). These findings are in accordance with several studies on fresh produce (Yamamoto and Harris, 2001;Strawn and Danyluk, 2010;Huang et al, 2013), and suggests that the ability of pathogens to survive under freezing conditions for a long period of time cannot be underestimated, making proper processing vital.…”

Section: Introductionsupporting

confidence: 71%

“…These findings are in accordance with several studies on fresh produce (Yamamoto and Harris, 2001;Strawn and Danyluk, 2010;Huang et al, 2013), and suggests that the ability of pathogens to survive under freezing conditions for a long period of time cannot be underestimated, making proper processing vital. With some exceptions of the survival of E. coli in ground beef during frozen or refrigerated storage (Doyle and Schoeni, 1984;Palumbo et al, 1997;Ansay et al, 1999), there are few studies on the effects of frozen storage on the behavior of EHEC in frozen meat products.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Yoon

2015

Food Microbiology

View full text Add to dashboard Cite

Section: Introductionsupporting

confidence: 71%

Section: Introductionmentioning

confidence: 97%

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Yoon

2015

Food Microbiology

View full text Add to dashboard Cite

“…McIngvale et al. (2002) and Palumbo et al. (1997) showed that high levels of iron and reduced temperature reduced Stx1 production; however, studies by Wagner et al.…”

Section: Discussionmentioning

confidence: 99%

Fate ofEscherichia coliO157:H7 in ground beef following high-pressure processing and freezing

Black

Hirneisen

Hoover

et al. 2010

Journal of Applied Microbiology

View full text Add to dashboard Cite

Aims: The purposes of this study were to evaluate the efficacy of high pressure to inactivate Escherichia coli O157:H7 in ground beef at ambient and subzero treatment temperatures and to study the fate of surviving bacteria postprocess and during frozen storage. Methods and Results: Fresh ground beef was inoculated with a five‐strain cocktail of E. coli O157:H7 vacuum‐packaged, pressure‐treated at 400 MPa for 10 min at −5 or 20°C and stored at −20 or 4°C for 5–30 days. A 3‐log CFU g−1 reduction of E. coli O157:H7 in the initial inoculum of 1 × 106 CFU g−1 was observed immediately after pressure treatment at 20°C. During frozen storage, levels of E. coli O157:H7 declined to <1 × 102 CFU g−1 after 5 days. The physiological status of the surviving E. coli was affected by high pressure, sensitizing the cells to pH levels 3 and 4, bile salts at 5% and 10% and mild cooking temperatures of 55–65°C. Conclusions: High‐pressure processing (HPP) reduced E. coli O157:H7 in ground beef by 3 log CFU g−1 and caused substantial sublethal injury resulting in further log reductions of bacteria during frozen storage. Significance and Impact of the Study: HPP treatment of packaged ground beef has potential in the meat industry for postprocess control of pathogens such as E. coli O157:H7 with enhanced safety of the product.

show abstract

“…This trend was not seen when we compared the predicted ⌬ log CFU values (from ground turkey) with the observed ⌬ log CFU values from unground poultry products. Fourth, some pathogen strains may be capable of growth at temperatures slightly above or below the limits of THERM (11), although the ability of hemorrhagic E. coli to grow at 8ЊC in ground beef has been reported to decrease when high levels of background organisms are present (12).…”

Section: Table 7 Observed and Predicted (Therm) Growth Of Escherichimentioning

confidence: 99%

Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool

Ingham

Fanslau²,

Burnham³

et al. 2007

Journal of Food Protection

View full text Add to dashboard Cite

A computer-based tool (available at: www.wisc.edu/foodsafety/meatresearch) was developed for predicting pathogen growth in raw pork, beef, and poultry meat. The tool, THERM (temperature history evaluation for raw meats), predicts the growth of pathogens in pork and beef (Escherichia coli O157:H7, Salmonella serovars, and Staphylococcus aureus) and on poultry (Salmonella serovars and S. aureus) during short-term temperature abuse. The model was developed as follows: 25-g samples of raw ground pork, beef, and turkey were inoculated with a five-strain cocktail of the target pathogen(s) and held at isothermal temperatures from 10 to 43.3ЊC. Log CFU per sample data were obtained for each pathogen and used to determine lag-phase duration (LPD) and growth rate (GR) by DMFit software. The LPD and GR were used to develop the THERM predictive tool, into which chronological time and temperature data for raw meat processing and storage are entered. The THERM tool then predicts a ⌬ log CFU value for the desired pathogen-product combination. The accuracy of THERM was tested in 20 different inoculation experiments that involved multiple products (coarse-ground beef, skinless chicken breast meat, turkey scapula meat, and ground turkey) and temperature-abuse scenarios. With the time-temperature data from each experiment, THERM accurately predicted the pathogen growth and no growth (with growth defined as ⌬ log CFU Ն 0.3) in 67, 85, and 95% of the experiments with E. coli O157:H7, Salmonella serovars, and S. aureus, respectively, and yielded failsafe predictions in the remaining experiments. We conclude that THERM is a useful tool for qualitatively predicting pathogen behavior (growth and no growth) in raw meats. Potential applications include evaluating process deviations and critical limits under the HACCP (hazard analysis critical control point) system.

show abstract

Population Changes and Verotoxin Production of Enterohemorrhagic Escherichia coli Strains Inoculated in Milk and Ground Beef Held at Low Temperatures

Cited by 39 publications

References 0 publications

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Fate ofEscherichia coliO157:H7 in ground beef following high-pressure processing and freezing

Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool

Contact Info

Product

Resources

About