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The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers.

Author(s) : BOLTON D. J., CATARAME T., BYRNE C., et al.

Type of article: Article

Summary

Beef burgers, trimmings and filter paper were inoculated with E. coli O157:H7 and subjected to a range of chemical and physical treatments. Sequential application of 2% (v/v) lactic acid and freezing (at -20 °C for 2 h) resulted in a decrease in E. coli O157:H7, but only on filter paper. All other treatments were ineffective. Currently available methods for controlling E. coli O157:H7 in beef burgers during production are ineffective. Further research is needed to develop controls for E. coli O157:H7 during beef burger production.

Details

  • Original title: The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers.
  • Record ID : 2002-2018
  • Languages: English
  • Source: Lett. appl. Microbiol. - vol. 34 - n. 2
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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