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Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef.

Author(s) : CONNER D. E., KOTROLA J. S., MIKEL W. B., TAMBLYN K. C.

Type of article: Article

Summary

Following acid treatment, intact pieces were stored at 4 deg C for 12 or 24 hours, ground, divided into 4 100-gramme retail packages and stored at 4 deg C for 0, 1, 2 or 4 days, at which time surviving populations of E. coli O157:H7 or L. monocytogenes were enumerated. High populations of the pathogens persisted in all treatments. The 2% acid spray reduced the E. coli O157:H7 population by only 0.1 log(10) CFU/gramme. The 2 and 4% acid sprays reduced the L. monocytogenes populations by 0.36 and 0.44 log(10) CFU/gramme, respectively.

Details

  • Original title: Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef.
  • Record ID : 1999-1004
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 12
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

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