Share

Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2, -2, 15 and then -2 and -20 °C.

Author(s) : ANSAY S. E., KARLING K. A., KASPAR C. W.

Type of article: Article

Summary

The survival of Escherichia coli O157:H7 and of a nonpathogenic control strain of E. coli was monitored in raw ground beef that was stored at 2 °C for 4 weeks, -2 °C for 4 weeks, 15 °C for 4 hours, 2 °C for 4 weeks, and -20 °C. Irradiated ground beef was inoculated with one E. coli control strain or with a four-strain cocktail of E. coli O157:H7 (ca. 100,000 CFU/g), formed into patties (30 to 45 g), and stored at the appropriate temperature. Data demonstrate that tempering of ground-beef patties prior to low-temperature storage accelerated the decline in the numbers of E. coli O157:H7.

Details

  • Original title: Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2, -2, 15 and then -2 and -20 °C.
  • Record ID : 2000-3087
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 11
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing