Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions

Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5 % ), storage, and cooking on the survivability of Escherichia coli O157:H7...

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Veröffentlicht in:	Journal of food protection 2013-10, Vol.76 (10), p.1778-1783
Hauptverfasser:	Chancey, C.C, Brooks, J.C, Martin, J.N, Echeverry, A, Jackson, S.P, Thompson, L.D, Brashears, M.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Animals Bacteria Beef Biological and medical sciences Cattle Colony Count, Microbial Consumer Product Safety Cooking E coli Escherichia coli Escherichia coli O157 Escherichia coli O157 - growth & development Food contamination & poisoning Food Contamination - analysis Food Handling - methods Food industries Food Microbiology Food Preservation - methods Food safety Fundamental and applied biological sciences. Psychology Humans industry internal temperature Investigations lactic acid Lactic Acid - pharmacology Meat - microbiology Meat processing Microbial Viability palatability Pathogens Polylactic acid risk Risk reduction steaks Survival analysis Temperature tenderizing Time Factors Translocation
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