Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

Microorganisms

LaminS. Kassama¹  Armitra Jackson-Davis¹  Michelle Oliver¹  Marciauna Daniel¹  AnnaC. S. Porto-Fett²  JohnB. Luchansky²  YangJin Jung² 

[1] Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA;United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA;

关键词: shiga toxin-producing escherichia coli (stec);    high pressure processing;    ground meat;    meatballs;    veal;    beef;   

DOI  :  10.3390/microorganisms8030360

来源: DOAJ

【 摘 要 】

High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.

【 授权许可】

Unknown