Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde.

Food Microbiology
Mary Anne Roshni AmalaradjouKumar Venkitanarayanan

Abstract

The effect of trans-cinnamaldehyde (TC) on the inactivation of Escherichia coli O157:H7 in undercooked ground beef patties was investigated. A five-strain mixture of E. coli O157:H7 was inoculated into ground beef (7.0log CFU/g), followed by addition of TC (0, 0.15, and 0.3%). The meat was formed into patties and stored at 4 degrees C for 5 days or at -18 degrees C for 7 days. The patties were cooked to an internal temperature of 60 or 65 degrees C, and E. coli O157:H7 was enumerated. The numbers of E. coli O157:H7 did not decline during storage of patties. However, cooking of patties containing TC significantly reduced (P<0.05) E. coli O157:H7 counts, by >5.0log CFU/g, relative to the reduction in controls cooked to the same temperatures. The D-values at 60 and 65 degrees C of E. coli O157:H7 in TC-treated patties (1.85 and 0.08min, respectively) were significantly lower (P<0.05) than the corresponding D-values for the organism in control patties (2.70 and 0.29min, respectively). TC-treated patties were more color stable and showed significantly lower lipid oxidation (P<0.05) than control samples. TC enhanced the heat sensitivity of E. coli O157:H7 and could potentially be used as an antimicrobial for ensuring pathogen inactiv...Continue Reading

References

Apr 15, 1997·International Journal of Food Microbiology·V K JunejaB S Marmer
Jul 13, 2004·International Journal of Food Microbiology·Sara Burt
Jul 7, 2005·Journal of Agricultural and Food Chemistry·Frank J MonahanMogens L Andersen

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Citations

Nov 28, 2012·Applied and Environmental Microbiology·Jeyachchandran VisvalingamRichard A Holley
Feb 13, 2016·Frontiers in Microbiology·Meera Surendran NairKumar Venkitanarayanan
Aug 23, 2011·International Journal of Food Microbiology·Qing-Yi Wei Wen Ye
Apr 17, 2014·Journal of Food Science·Xiuxiu SunKequan Zhou
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Arun K DasDavid Julian McClements

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