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Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
J Food Sci. 2010 May; 75(4):M209-17.JF

Abstract

Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2.4% fat) or beef shoulder (15.3 +/- 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 degrees C), and cooking to 65 degrees C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Byelashov OA
Center for Meat Safety & Quality and Food Safety Cluster, Dept. of Animal Sciences, Colorado State Univ., 1171 Campus Delivery, Fort Collins, CO 80523, USA.
Adler JM
No affiliation info available
Geornaras I
No affiliation info available
Ko KY
No affiliation info available
Belk KE
No affiliation info available
Smith GC
No affiliation info available
Sofos JN
No affiliation info available

MeSH

AnimalsAnti-Bacterial AgentsCattleCetylpyridiniumColony Count, MicrobialDietary FatsDrug Resistance, BacterialEscherichia coli O157Food HandlingFood MicrobiologyFood PreservativesFoodborne DiseasesHot TemperatureHydrogen-Ion ConcentrationMeatMicrobial ViabilityModels, BiologicalRifampinSaltsWater

Pub Type(s)

Comparative Study
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

20546412

Citation

Byelashov, Oleksandr A., et al. "Evaluation of Brining Ingredients and Antimicrobials for Effects On Thermal Destruction of Escherichia Coli O157:H7 in a Meat Model System." Journal of Food Science, vol. 75, no. 4, 2010, pp. M209-17.
Byelashov OA, Adler JM, Geornaras I, et al. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. J Food Sci. 2010;75(4):M209-17.
Byelashov, O. A., Adler, J. M., Geornaras, I., Ko, K. Y., Belk, K. E., Smith, G. C., & Sofos, J. N. (2010). Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. Journal of Food Science, 75(4), M209-17. https://doi.org/10.1111/j.1750-3841.2010.01595.x
Byelashov OA, et al. Evaluation of Brining Ingredients and Antimicrobials for Effects On Thermal Destruction of Escherichia Coli O157:H7 in a Meat Model System. J Food Sci. 2010;75(4):M209-17. PubMed PMID: 20546412.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. AU - Byelashov,Oleksandr A, AU - Adler,Jeremy M, AU - Geornaras,Ifigenia, AU - Ko,Kyung Yuk, AU - Belk,Keith E, AU - Smith,Gary C, AU - Sofos,John N, PY - 2010/6/16/entrez PY - 2010/6/16/pubmed PY - 2010/10/29/medline SP - M209 EP - 17 JF - Journal of food science JO - J Food Sci VL - 75 IS - 4 N2 - Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2.4% fat) or beef shoulder (15.3 +/- 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 degrees C), and cooking to 65 degrees C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20546412/Evaluation_of_brining_ingredients_and_antimicrobials_for_effects_on_thermal_destruction_of_Escherichia_coli_O157:H7_in_a_meat_model_system_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01595.x DB - PRIME DP - Unbound Medicine ER -