TY - JOUR
T1 - Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage
AU - Cuellar, Darvin
AU - Brooks, J
AU - Miller, Markus
AU - Sanchez, Marcos
AU - Brashears, Mindy
AU - Echeverry, Alejandro
PY - 2019/7
Y1 - 2019/7
N2 - Shiga toxin-producing Escherichia coli (STEC) is a preeminent concern for the beef industry because of its ability to produce life-threatening complications. Thus, the objective of this study was to evaluate the effectiveness of microwaves, in combination with either refrigeration or frozen storage, as a post-harvest, post-packaging intervention to reduce STEC (serogroups O157:H7, O26, O103, O111, O121, O45, and O145) on vacuum-packaged beef. Beef striploins samples inoculated with STEC, were treated with microwaves (MW, 472.6 kW/s), or assigned for control (CTR, not subjected to microwaves). All samples were stored either at refrigeration (0–4°C) or frozen storage temperature (-18°C or below). The microbial analyses were performed at day 1, 5, 10 (cold storage) or at 7, 14, and 21 days (frozen storage) by surface swab sampling. The bacterial count results showed that samples under frozen storage had a greater reduction of inoculated STEC than that of samples subjected
AB - Shiga toxin-producing Escherichia coli (STEC) is a preeminent concern for the beef industry because of its ability to produce life-threatening complications. Thus, the objective of this study was to evaluate the effectiveness of microwaves, in combination with either refrigeration or frozen storage, as a post-harvest, post-packaging intervention to reduce STEC (serogroups O157:H7, O26, O103, O111, O121, O45, and O145) on vacuum-packaged beef. Beef striploins samples inoculated with STEC, were treated with microwaves (MW, 472.6 kW/s), or assigned for control (CTR, not subjected to microwaves). All samples were stored either at refrigeration (0–4°C) or frozen storage temperature (-18°C or below). The microbial analyses were performed at day 1, 5, 10 (cold storage) or at 7, 14, and 21 days (frozen storage) by surface swab sampling. The bacterial count results showed that samples under frozen storage had a greater reduction of inoculated STEC than that of samples subjected
M3 - Article
SP - 296
EP - 304
JO - Food Protection Trends
JF - Food Protection Trends
ER -