title: Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
abstract: This study evaluated chemical tenderizers and cooking methods to inactivate Escherichia coli O157:H7 in ground beef patties (model system for non-intact beef). Ground beef was inoculated with E. coli O157:H7 and mixed with (i) nothing (control), (ii) calcium chloride (CC) and flavoring agents (FA), (iii) CC, FA, and acetic acid (AA), (iv) sodium chloride (SC), sodium tripolyphosphate (ST), and potassium lactate (PL), and (v) the combination of SC, ST, PL, and AA. Patties were stored in aerobic or vacuum bags at -20, 4, and 12°C. Samples were grilled, broiled, or pan-fried to 60 or 65°C. Total bacterial and E. coli O157:H7 populations remained unchanged during storage. Broiling was more effective in reducing E. coli O157:H7 than grilling and pan-frying, and acidified tenderizers reduced E. coli O157:H7 more than non-acidified tenderizers in broiling. Higher reductions were observed at 65°C than 60°C in broiled and grilled samples. These results indicate that acidified tenderizers and broiling may be useful in non-intact beef safety.
authors.affiliation: Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
authors.forename: Ifigenia
authors.initials: I
authors.lastname: Geornaras
authors.forename: Avik
authors.initials: A
authors.lastname: Mukherjee
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: D019342:Acetic Acid / Q000494:pharmacology; D000818:Animals; D002122:Calcium Chloride / Q000494:pharmacology; D002417:Cattle; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods*; D019453:Escherichia coli O157 / Q000254:growth & development* / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging; D006358:Hot Temperature; D019344:Lactic Acid / Q000494:pharmacology; D008460:Meat / Q000382:microbiology*; D011122:Polyphosphates / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D014618:Vacuum
chemical_list: D011122:Polyphosphates; D019344:Lactic Acid; D012965:Sodium Chloride; D002122:Calcium Chloride; C005692:triphosphoric acid; D019342:Acetic Acid