Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage

Darvin Cuellar, J Brooks, Markus Miller, Marcos Sanchez, Mindy Brashears, Alejandro Echeverry

Research output: Contribution to journalArticlepeer-review

Abstract

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
Original languageEnglish
Pages (from-to)296-304
JournalFood Protection Trends
StatePublished - Jul 2019

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