Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations.
This study was undertaken to develop a simple laboratory-based method for simulating the freezing profiles of beef trim so that their effect on E. coli O157 survival could be better assessed. A commercially available apparatus of the type used for freezing embryos, together with an associated temperature logger and software, was used for this purpose with a -80 degrees C freezer as a heat sink. Four typical beef trim freezing profiles, of different starting temperatures or lengths, were selected and modelled as straight lines for ease of manipulation. A further theoretical profile with an extended freezing plateau was also developed. The laboratory-based setup worked well and the modelled freezing profiles fitted closely to the original data. No change in numbers of any of the strains was apparent for the three simulated profiles of different lengths starting at 25 degrees C. Slight but significant (P<0.05) decreases in numbers ( approximately 0.2 log cfu g(-1)) of all strains were apparent for a profile starting at 12 degrees C. A theoretical version of this profile with a freezing plateau phase extended from 11 h to 17 h resulted in significant (P<0.05) decreases in numbers ( approximately 1.2 log cfu g(-1)) of all strains. Results indicated possible avenues for future research in controlling this pathogen. The method developed in this study proved a useful and cost-effective way for simulating freezing profiles of beef trim.
Food Science Australia, PO Box 3312, Tingalpa DC, Queensland 4173, Australia and School of Land and Food Sciences, University of Queensland, Brisbane, Queensland 4072, Australia. gary.dykes@csiro.au
Gary A
GA
Dykes
D000818:Animals; D002417:Cattle; D004927:Escherichia coli Infections / Q000517:prevention & control*; D019453:Escherichia coli O157 / Q000302:isolation & purification / Q000502:physiology*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D008460:Meat; D013997:Time Factors