The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks

B. Corliss, J. C. Brooks, J. N. Martin, A. Echeverry, A. R. Parks, S. Pokharel, M. M. Brashears

Research output: Contribution to journalArticlepeer-review

Abstract

The risk of Shiga toxin-producing Escherichia coli (STEC) survival in blade-tenderized beef is a concern for beef processors. This study evaluated the internalization and post-cooking survival of individual STEC serogroups (O157:H7, O26, O45, O103, O111, O121, and O145) in blade-tenderized beef steaks with different quality traits. Strip loins representing four combinations of USDA Quality Grade (Choice or Select) and pH category (High pH or Normal pH) were inoculated (106logCFU/cm2 attachment) with individual STEC serogroups before storage (14days), blade tenderization, and cooking (50, 60, 71, or 85°C). Serogroup populations on raw steak surfaces and internal cores were determined. Rapid-based methods were used to detect the internal presence of STEC in cooked steaks. Internalization and post-cooking survival varied among STECs. All serogroups, except O45 and O121, were detected in the internal cores of steaks cooked to 50°C, while O103, O111, and O145 STEC were detected in steaks cooked to 50, 60, and 71°C.

Original languageEnglish
Pages (from-to)85-92
Number of pages8
JournalMeat Science
Volume110
DOIs
StatePublished - Dec 1 2015

Keywords

  • Beef
  • Blade tenderized
  • Cooking
  • Internalization
  • Non-intact
  • STEC

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