title: The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties.
abstract: High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in ground beef. This study investigated the efficacy of short and repeated HPP treatments to reduce non-O157:H7 STEC inoculated into ground beef. Irradiated ground beef patties (80:20, 90:10 [lean:fat]) were inoculated with pairs of E. coli serogroups O103, O111, O26, O145, O121, O45, O157:H7, and DH5α, vacuum-packaged and high-pressure processed (four, 60 s cycles, 400 MPa, 17°C). Surviving E. coli populations were enumerated on Rainbow Agar O157 and Tryptic Soy Agar. HPP treatments produced >2.0 log₁₀ CFU/g reductions of each E. coli serogroup, and reductions ranged from 2.35-3.88 and 2.26-4.31 log₁₀ CFU/g in 80:20 and 90:10 samples, respectively. These results suggest that HPP could be an effective, post-processing intervention to reduce the risk of non-O157:H7 STEC contamination in ground beef.
authors.affiliation: Department of Food Science, Ginling College, Nanjing Normal University, Nanjing 210097, PR China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Department of Food Science, The Pennsylvania State University, University Park, 202 Rodney A. Erickson Food Science Building, PA 16802, USA.
authors.forename: Joshua A
authors.initials: JA
authors.lastname: Scheinberg
authors.affiliation: Department of Food Science, The Pennsylvania State University, University Park, 202 Rodney A. Erickson Food Science Building, PA 16802, USA.
authors.forename: Reshani
authors.initials: R
authors.lastname: Senevirathne
authors.affiliation: Department of Food Science, The Pennsylvania State University, University Park, 202 Rodney A. Erickson Food Science Building, PA 16802, USA. Electronic address: cnc3@psu.edu.
authors.forename: Catherine N
authors.initials: CN
authors.lastname: Cutter
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D004041:Dietary Fats / Q000032:analysis; D004926:Escherichia coli / Q000254:growth & development* / Q000302:isolation & purification; D019453:Escherichia coli O157 / Q000254:growth & development* / Q000302:isolation & purification; D018857:Food Packaging; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D008461:Meat Products / Q000032:analysis / Q000191:economics / Q000382:microbiology*; D050296:Microbial Viability; D013045:Species Specificity; D013997:Time Factors; D014618:Vacuum
chemical_list: D004041:Dietary Fats
keywords: Ground beef; High-pressure processing; Intervention; Shiga toxin-producing Escherichia coli (STEC)