The Relative Efficacy of Thermal and Acidification Stresses on the Survival of E. coli O157:H7, Salmonella, and Listeria Monocytogenes in Ground Beef

Sagor Biswas, Pramod Pandey

Abstract


To provide additional insights on pathogen survival, we evaluated the relative efficacy of acidification (pH 2.7), thermophilic treatment (55 °C), and low temperature pasteurization (68 °C) on the inactivation of E. coli O157:H7, Salmonella, and Listeria monocytogenes in ground beef. A series of experiment was conducted under biosafety level 3 environments for assessing the impacts of heat and low pH on pathogen survival. Results showed that 5-log reductions of E. coli O157:H7 could take more than 2640 min at 55 °C, 134 min at 68 °C and 120 min under pH 2.7. Compared to E. coli O157:H7, the 5-log reduction of Salmonella was obtained in 4836, 126, 86 min at 55 °C, 68 °C, and pH 2.7, respectively. The 5-log reduction of Listeria was achieved in 4704, 200, and 115 min under 55 °C, 68 °C, and pH 2.7, respectively. The results of this study will provide additional insights for developing improved methods for controlling pathogens in ground beef.


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DOI: https://doi.org/10.5539/jfr.v6n3p74

Copyright (c) 2017 Sagor Biswas, Pramod Pandey

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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