title: Growth of Escherichia coli O157:H7, Salmonella typhimurium DT104, and Listeria monocytogenes in dark cutting beef at 10 or 22 degrees C.
abstract: 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.
authors.affiliation: Camas County Extension Office, Fairfield, Idaho 8332 7-0429, USA.
authors.forename: C A
authors.initials: CA
authors.lastname: Hooper-Kinder
authors.forename: P M
authors.initials: PM
authors.lastname: Davidson
authors.forename: S K
authors.initials: SK
authors.lastname: Duckett
mesh_terms: 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
chemical_list: D009584:Nitrogen; D010100:Oxygen