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RISS 인기검색어
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- 저자 : Geornaras, Ifigenia (검색결과 3 건)
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KO, KYUNG YUK,GEORNARAS, IFIGENIA,PAIK, HYUN-DONG,KIM, KEE-TAE,SOFOS, JOHN N. ational Association for Food Protection 2015 Journal of food protection Vol.78 No.6
<P>The antimicrobial effects of thyme oil (TO), grapefruit seed extract (GSE), and basil essential oil, alone or in combination with cetylpyridinium chloride (CPC), sodium diacetate, or lactic acid, were evaluated against Escherichia coli O157:H7 in a moisture-enhanced beef model system. The model system was composed of a nonsterile beef homogenate to which NaCl (0.5%) and sodium tripolyphosphate (0.25%) were added, together with the tested antimicrobial ingredients. Beef homogenate treatments were inoculated (ca. 3 log CFU/ml) with rifampin-resistant E. coli O157:H7 (eight-strain mixture) and incubated at 15°C (48 h). The most effective individual treatments were TO (0.25 or 0.5%) and GSE (0.5 or 1.0%), which immediately reduced (P < 0.05) pathogen levels by ≥3.4 log CFU/ml. Additionally, CPC (0.04%) reduced initial E. coli O157:H7 counts by 2.7 log CFU/ml. Most combinations of the tested plant-derived extracts with CPC (0.02 or 0.04%) and sodium diacetate (0.25%) had an additive effect with respect to antibacterial activity. In a second study, antimicrobial interventions were evaluated for their efficacy in reducing surface contamination of E. coli O157:H7 on beef cuts and to determine the effect of these surface treatments on subsequent internalization of the pathogen during blade tenderization. Beef cuts (10 by 8 by 3.5 cm) were inoculated (ca. 4 log CFU/g) on one side with the rifampin-resistant E. coli O157:H7 strain mixture and were then spray treated (20 lb/in2, 10 s) with water, GSE (5 and 10%), lactic acid (5%), or CPC (5%). Untreated (control) and spray-treated surfaces were then subjected to double-pass blade tenderization. Surface contamination (4.4 log CFU/g) of E. coli O157:H7 was reduced (P < 0.05) to 3.4 (5% CPC) to 4.1 (water or 5% GSE) log CFU/g following spray treatment. The highest and lowest transfer rates of pathogen cells from the surface to deeper tissues of blade-tenderized sections were obtained in the untreated control and CPC-treated samples, respectively.</P>
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Yoon, Yohan,Mukherjee, Avik,Geornaras, Ifigenia,Belk, Keith E.,Scanga, John A.,Smith, Gary C.,Sofos, John N. Elsevier 2011 Food Control Vol.22 No.12
<P><B>Abstract</B></P><P>This study examined the effect of tenderizing/marinating and flavoring ingredients on thermal inactivation of <I>Escherichia coli</I> O157:H7 in a lean ground beef model system, simulating non-intact products. Ground beef (3% fat) was inoculated with <I>E</I>. <I>coli</I> O157:H7 (5 strains; 6–7 log CFU/g), followed by mixing with nothing (control) or solutions of water, a mixture of flavoring agents (FA), 0.23% calcium chloride (CC) + FA, CC + FA + 0.3% acetic acid (AA), 0.5% sodium chloride (NaCl) + 0.25% sodium tripolyphosphate (STP), NaCl + STP + FA, NaCl + STP + 1.8% potassium lactate (PL), NaCl + STP + PL + FA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA. Samples (30 g) were extruded into tubes, stored (4 °C) overnight, and cooked to 60 °C (rare) or 65 °C (medium-rare) in a water bath. Cooking weight losses, and fat and moisture contents, water activity, pH, and total bacterial and <I>E</I>. <I>coli</I> O157:H7 populations were determined after inoculation, after storage, and after heating. Reductions of the pathogen at 60 °C in acid (AA)-treated samples were higher than reductions obtained in samples not treated with acid. Surviving pathogen counts at 65 °C in NaCl and STP-treated samples with no acid were higher (<I>P</I> < 0.05) than those of samples of all other tested treatments; however, the counts decreased to 0.7–1.6 log CFU/g when AA was added. Overall, the results of the study indicate that tenderizing/flavoring ingredient formulations combined with 0.3% AA (i.e., CC + FA + AA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA) enhanced destruction of <I>E</I>. <I>coli</I> O157:H7 during cooking of a non-intact beef product.</P> <P><B>Highlights</B></P><P>► Thermal inactivation of <I>Escherichia coli</I> O157:H7 internalized in non-intact beef evaluated. ► Lean ground beef model system used to simulate non-intact products. ► Effect of beef tenderizing/marinating/flavoring ingredients on pathogen heat destruction determined. ► Pathogen reductions at 60 °C enhanced in acetic acid (AA)-treated beef. ► Addition of AA to salt + phosphate formulations enhanced pathogen destruction at 65 °C.</P>
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