ShareThe 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.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Meat; Profitability; Beef; Inhibition; Hamburger; Escherichia; Freezing; Electric field; Organic acid
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