Growth of Escherichia coli O157:H7, Salmonella typhimurium DT104, and Listeria monocytogenes in dark cutting beef at 10 or 22 degrees C.
An experiment was conducted to determine the effects of the dark, firm, and dry (DFD) condition of beef on growth of the foodborne pathogens Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes Scott A in ground beef. Longissimus muscles from a DFD carcass (pH = 6.45) and normal carcass (N; pH = 5.64) were ground and samples obtained (100 and 0% DFD, respectively). Equal amounts of the 0 and 100% DFD ground samples were mixed to obtain 50% DFD samples. Inoculated 0, 50, and 100% DFD samples were packaged into oxygen-permeable overwrap and stored at 10 degrees C for E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes Scott A or at 22 degrees C for E. coli O157:H7. Growth characteristics of E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes Scott A did not differ (P > 0.05) between 0 and 100% DFD. Results indicated that the DFD beef used in this study was no more susceptible to growth of E. coli O157:H7, Salmonella Typhimurium, or L. monocytogenes Scott A than N beef.
Hooper-Kinder
C A
CA
Camas County Extension Office, Fairfield, Idaho 8332 7-0429, USA.
Davidson
P M
PM
Duckett
S K
SK
D000818:Animals; D002417:Cattle; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D009584:Nitrogen; D010100:Oxygen; D012486:Salmonella typhimurium / Q000254:growth & development*; D013696:Temperature
D009584:Nitrogen; D010100:Oxygen