The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers.
OBJECTIVE
The objective of this study was to investigate the potential value of individual and combined applications of some GRAS (generally regarded as safe) additives with freezing and pulsed electric field (PEF) application, in reducing the risks associated with the presence of E. coli O157:H7 in beef burgers.


RESULTS
Beef burgers, trimmings and filter paper were inoculated with E. coli O157:H7 and subjected to a range of chemical and physical treatments. Sequential application of 2% (v/v) lactic acid and freezing (at - 20 degrees C for 2 h) resulted in a decrease of approximately 6 log10 cfu cm(-1) in E. coli O157:H7, but only on filter paper. All other treatments were ineffective.


CONCLUSIONS
Currently available methods for controlling E.coli O157:H7 in beef burgers during production are ineffective.


CONCLUSIONS
Further research is needed to develop controls for E. coli O157:H7 during beef burger production.
Bolton
D J
DJ
The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Food Studies Research Unit, The University of Ulster, Newtownabbey, UK. dbolton@nfc.teagasc.ie
Catarame
T
T
Byrne
C
C
Sheridan
J J
JJ
McDowell
D A
DA
Blair
I S
IS
D000818:Animals; D002417:Cattle; D004203:Disinfection / Q000379:methods*; D004560:Electricity; D004927:Escherichia coli Infections / Q000517:prevention & control; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005511:Food Handling / Q000379:methods*; D005615:Freezing; D006801:Humans; D019344:Lactic Acid / Q000494:pharmacology*; D008461:Meat Products / Q000382:microbiology*
D019344:Lactic Acid