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Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
Int J Food Microbiol. 2005 Apr 01; 99(3):269-79.IJ

Abstract

Commercial allyl isothiocyanate (AIT) was examined for its ability to reduce numbers of Escherichia coli O157:H7 inoculated in fresh ground beef packaged under nitrogen and stored refrigerated or frozen. A five-strain cocktail of E. coli O157:H7 containing 3 or 6 log10 cfu/g was inoculated into 100 g ground beef and formed into 10x1-cm patties. A 10-cm diameter filter paper disk treated with AIT suspended in sterile corn oil was placed on top of a single patty. One patty and paper disk were placed in a bag of Nylon/EVOH/PE with O2 permeability of 2.3 cm3 m(-2) 24 h atm at 23 degrees C. The bags were back-flushed with 100% nitrogen, heat-sealed and stored at 10, 4 and -18 degrees C for 8, 21 or 35 days, respectively. During storage, the AIT levels in the package headspaces were determined by gas liquid chromatography, and mesophilic bacteria and E. coli O157:H7 were counted. The mesophilic aerobic bacteria in ground beef patties were largely unaffected by the addition of AIT. At an initial population of 3 log10 cfu/g, E. coli O157:H7 was reduced by AIT to undetectable levels after 18 days at 4 degrees C or 10 days at -18 degrees C. In samples inoculated with 6 log10 cfu/g, a >3 log10 reduction of E. coli O157:H7 was observed after 21 days at 4 degrees C, while a 1 log10 reduction was observed after 8 and 35 days at 10 and -18 degrees C, respectively. The final AIT concentrations in the headspaces after storage at 10, 4, and -18 degrees C were 444, 456, and 112 microg/ml at 8, 21, and 35 days, respectively. Results showed that AIT can substantially reduce numbers of E. coli O157:H7 in fresh ground beef during refrigerated or frozen storage.

Authors+Show Affiliations

Nadarajah D
Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Han JH
No affiliation info available
Holley RA
No affiliation info available

MeSH

AnimalsCattleColony Count, MicrobialEscherichia coli O157Food MicrobiologyFood PackagingFood PreservationFood PreservativesHumansIsothiocyanatesMeat ProductsTemperatureTime FactorsVacuum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15808361

Citation

Nadarajah, D, et al. "Inactivation of Escherichia Coli O157:H7 in Packaged Ground Beef By Allyl Isothiocyanate." International Journal of Food Microbiology, vol. 99, no. 3, 2005, pp. 269-79.
Nadarajah D, Han JH, Holley RA. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Int J Food Microbiol. 2005;99(3):269-79.
Nadarajah, D., Han, J. H., & Holley, R. A. (2005). Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. International Journal of Food Microbiology, 99(3), 269-79.
Nadarajah D, Han JH, Holley RA. Inactivation of Escherichia Coli O157:H7 in Packaged Ground Beef By Allyl Isothiocyanate. Int J Food Microbiol. 2005 Apr 1;99(3):269-79. PubMed PMID: 15808361.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. AU - Nadarajah,D, AU - Han,J H, AU - Holley,R A, PY - 2003/12/20/received PY - 2004/06/27/revised PY - 2004/08/04/accepted PY - 2005/4/6/pubmed PY - 2005/6/7/medline PY - 2005/4/6/entrez SP - 269 EP - 79 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 99 IS - 3 N2 - Commercial allyl isothiocyanate (AIT) was examined for its ability to reduce numbers of Escherichia coli O157:H7 inoculated in fresh ground beef packaged under nitrogen and stored refrigerated or frozen. A five-strain cocktail of E. coli O157:H7 containing 3 or 6 log10 cfu/g was inoculated into 100 g ground beef and formed into 10x1-cm patties. A 10-cm diameter filter paper disk treated with AIT suspended in sterile corn oil was placed on top of a single patty. One patty and paper disk were placed in a bag of Nylon/EVOH/PE with O2 permeability of 2.3 cm3 m(-2) 24 h atm at 23 degrees C. The bags were back-flushed with 100% nitrogen, heat-sealed and stored at 10, 4 and -18 degrees C for 8, 21 or 35 days, respectively. During storage, the AIT levels in the package headspaces were determined by gas liquid chromatography, and mesophilic bacteria and E. coli O157:H7 were counted. The mesophilic aerobic bacteria in ground beef patties were largely unaffected by the addition of AIT. At an initial population of 3 log10 cfu/g, E. coli O157:H7 was reduced by AIT to undetectable levels after 18 days at 4 degrees C or 10 days at -18 degrees C. In samples inoculated with 6 log10 cfu/g, a >3 log10 reduction of E. coli O157:H7 was observed after 21 days at 4 degrees C, while a 1 log10 reduction was observed after 8 and 35 days at 10 and -18 degrees C, respectively. The final AIT concentrations in the headspaces after storage at 10, 4, and -18 degrees C were 444, 456, and 112 microg/ml at 8, 21, and 35 days, respectively. Results showed that AIT can substantially reduce numbers of E. coli O157:H7 in fresh ground beef during refrigerated or frozen storage. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/15808361/Inactivation_of_Escherichia_coli_O157:H7_in_packaged_ground_beef_by_allyl_isothiocyanate_ DB - PRIME DP - Unbound Medicine ER -