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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>