title: Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.
abstract: This study evaluated the behavior of Escherichia coli O157:H7 during aerobic storage, after storage in vacuum packages, on beef inoculated with cultures prepared (35 degrees C, 24 h) in tryptic soy broth without dextrose (TSB), nonacid hot water carcass decontamination runoff fluids (washings; pH 6.0; WASH), cells from biofilms formed on stainless steel coupons in WASH (WETB), or WETB dried (25 degrees C, 12 h) before harvesting of cells (DRYB). These inocula were applied to fresh beef pieces (40 cm2), which were then left untreated or treated by immersion in hot water (75 degrees C) followed by 2% lactic acid (55 degrees C; hot water/lactic acid [HW/LA]), for 30 s each. Inoculated samples were vacuum packaged and stored at 0 (30, 60, or 90 days), 4 (7 or 14 days), or 12 degrees C (4 or 8 days) and subsequently transferred to retail packages for aerobic storage at 7 degrees C for 5 days. Populations of E. coli O157:H117, regardless of inoculum type, remained generally unchanged (P > 0.05) after aerobic storage (7 degrees C, 5 days) of untreated or HW/LA-treated beef samples previously stored in vacuum packages at 0 or 4 degrees C. However, reductions in E. coli O157:H7 levels were generally obtained when vacuum packaged, untreated beef samples previously stored at 12 degrees C were transitioned to aerobic conditions. Additionally, despite similar (P > 0.05) levels of E. coli O157:H7 cells of TSB, WASH, WETB, and DRYB origin on vacuum-packaged, untreated samples after 8 days of storage at 12 degrees C, subsequent aerobic storage resulted in larger (P < 0.05) reductions of cells of WETB and DRYB origin than for cells of TSB and WASH origin. For HW/LA-treated beef previously stored at 12 degrees C in vacuum packages, populations of E. coli O157:H7 remained largely unchanged after aerobic storage in retail packages. Results thus indicated that aerobic storage of beef (7 degees C, 5 days) previously stored in vacuum packages at 0 or 4 degrees C did not lead to E. coli O157:H7 population changes, whereas transition from vacuum packages stored under mildly abusive temperature (12 degrees C) to aerobic storage may have caused injury and death to the pathogen.
authors.affiliation: Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA.
authors.forename: Laura V
authors.initials: LV
authors.lastname: Ashton
authors.forename: Ifigenia
authors.initials: I
authors.lastname: Geornaras
authors.forename: Jarret D
authors.initials: JD
authors.lastname: Stopforth
authors.forename: Panagiotis N
authors.initials: PN
authors.lastname: Skandamis
authors.forename: Keith E
authors.initials: KE
authors.lastname: Belk
authors.forename: John A
authors.initials: JA
authors.lastname: Scanga
authors.forename: Gary C
authors.initials: GC
authors.lastname: Smith
authors.forename: John N
authors.initials: JN
authors.lastname: Sofos
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology*; D010100:Oxygen / Q000378:metabolism; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
chemical_list: D010100:Oxygen