This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) < Oster toaster oven (11.3 to 45.0 min) < Presto electric skillet (16.3 to 55.0 min) < Sanyo grill (14.3 to 65.0 min) < standard kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.
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http://dx.doi.org/10.4315/0362-028x-73.3.461 | DOI Listing |
Food Sci Biotechnol
January 2025
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
The present work assessed the impacts of nisin (200 mg/kg) and nisin-nanoparticles (NNPs; 200 mg/kg) in combination with propolis ethanolic extract (PEE; 1% and 3%) on quality and stability of sausage during refrigerated period. The treated meat batters were mechanically stuffed into polyamide casings, packaged in vacuum conditions and analyzed at days 1, 15, 30 and 45. Sausages treated with combined NNPs and PEE displayed higher total phenolic content (2.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.
View Article and Find Full Text PDFFront Vet Sci
December 2024
Food Safety and Enteric Pathogens Research Unit, National Animal Disease Center, U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), Ames, IA, United States.
Vaccines that cross-protect across serovars of () would be a beneficial intervention against emerging and persistent isolates of concern for the turkey industry. The 2017-2019 foodborne outbreak of serovar Reading (. Reading) revealed the need for effective control of this serovar in turkey production.
View Article and Find Full Text PDFFood Sci Technol Int
January 2025
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye.
This study aimed to evaluate the antimicrobial effectiveness of cumin seed essential oil (CEO) after encapsulation in chickpea protein-maltodextrin matrix by spray drying and to provide insight into potential use as a natural ingredient in meat-based products. The surface morphology results of encapsulated CEO showed the dispersion in the wall material matrix, and the observed specific common peaks in the FT-IR spectra of encapsulated and non-encapsulated CEO proved the successful encapsulation. The antibacterial activity of non-encapsulated CEO against BC1402, ATCC 27853, Typhimurium ATCC 0402, ATCC 25923 were first evaluated by disc diffusion assay.
View Article and Find Full Text PDFOpen Vet J
November 2024
Department of Nursing, Technical Institute of Suwaria, Middle Technical University, Baghdad, Iraq.
Background: Ozone (O) is a promising alternative antibacterial agent that has recently been used in meat processing. The understanding of the appropriate functional settings of O for addressing food safety problems is still insufficient.
Aim: The aim of this study was, therefore, to investigate the effects of exposure to O on the bacteriological quality of retail meat inoculated with at refrigeration temperatures.
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