Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts.
The ability of two Escherichia coli O157:H7 strains (E27, a cattle isolate, and B6-914 gfp-91, a fluorescent marker strain) and two Salmonella serotypes (S. typhimurium and S. brandenberg) to survive on chilled preservatively packaged primal beef cuts was examined. Each of the strains was inoculated separately at two dilution levels (10(3) and 10(5) cfu g(-1)) onto 500 g beef steaks, packaged under vacuum or 100% carbon dioxide, and stored, with uninoculated controls, for 6 weeks at - 1.5 degrees C, then for 2 weeks at 4 degrees C. Bacterial numbers were determined by dilution and incubation at 37 degrees C for 24 h on either Sorbitol McConkey Agar or Xylose Lysine Desoxycholate Agar for E. coli O157:H7 and Salmonella samples, respectively. Counts were corrected for background growth and their accuracy checked using immunological tests. Fluorescent E. coli O157:H7 B6-914 gfp-91 was also counted under ultra-violet light. No significant changes in numbers of the E. coli O157:H7 or Salmonella strains occurred during storage at either - 1.5 or 4 degrees C packaged under either vacuum or carbon dioxide. The ability of these pathogens to survive standard preservative packaging conditions is different from that reported from their generic counterparts and therefore a cause for public health concern.
Dykes
G A
GA
AgResearch, Hamilton, New Zealand. dykesg@agresearch.cri.nz
Moorhead
S M
SM
Roberts
S L
SL
D000818:Animals; D002245:Carbon Dioxide; D002417:Cattle; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development* / Q000302:isolation & purification; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development* / Q000302:isolation & purification; D013696:Temperature; D013997:Time Factors; D014466:Ultraviolet Rays; D014618:Vacuum
D002245:Carbon Dioxide