TY - JOUR
T1 - Use of nonpathogenic Escherichia coli surrogates as predictors of the survival of nontyphoidal salmonella, non-O157 Shiga toxin-producing Escherichia coli, and Escherichia coli O157 populations after high hydrostatic pressure processing
AU - Woerner, Dale R.
AU - Geornaras, Ifigenia
AU - Martin, Jennifer N.
AU - Belk, Keith E.
AU - Acuff, Gary R.
AU - Dickson, James S.
N1 - Publisher Copyright:
Copyright © 2018 International Association for Food Protection.
PY - 2018/7
Y1 - 2018/7
N2 - Validated surrogates are a useful tool for studying the response of pathogens to food safety interventions, but better surrogates are needed for studies using high pressure processing. Ground beef (85% lean, 15% fat) was inoculated separately with mixed cultures of Escherichia coli O157, non-O157 Shiga toxin-producing E. coli, nontyphoidal Salmonella, and nonpathogenic E. coli surrogate bacteria. The inoculated ground beef was subjected to high hydrostatic pressures of 200, 400, and 600 MPa for 4, 6, and 8 min at each pressure. High pressure processing at 200 MPa reduced the inoculated populations of the pathogenic bacteria by 0.9 to 1.8 log CFU/g, 400 MPa reduced the inoculated populations by 2.5 to 3.6 log CFU/g, and 600 MPa reduced the inoculated populations by 4.5 to 5.6 log CFU/g. The nonpathogenic E. coli surrogates were more resistant to the effects of high pressure processing than were the inoculated pathogen populations. This finding suggests that the nonpathogenic E. coli surrogates could be used as process control indicators for high pressure processing of ground beef to predict a specific level of pathogen reduction. The surviving populations of the potential surrogate bacteria were proportional to the surviving populations of the pathogenic bacteria. The models allow for an estimation of the potential surviving populations of the pathogenic bacteria based on quantitative results of the populations of the surrogate bacteria.
AB - Validated surrogates are a useful tool for studying the response of pathogens to food safety interventions, but better surrogates are needed for studies using high pressure processing. Ground beef (85% lean, 15% fat) was inoculated separately with mixed cultures of Escherichia coli O157, non-O157 Shiga toxin-producing E. coli, nontyphoidal Salmonella, and nonpathogenic E. coli surrogate bacteria. The inoculated ground beef was subjected to high hydrostatic pressures of 200, 400, and 600 MPa for 4, 6, and 8 min at each pressure. High pressure processing at 200 MPa reduced the inoculated populations of the pathogenic bacteria by 0.9 to 1.8 log CFU/g, 400 MPa reduced the inoculated populations by 2.5 to 3.6 log CFU/g, and 600 MPa reduced the inoculated populations by 4.5 to 5.6 log CFU/g. The nonpathogenic E. coli surrogates were more resistant to the effects of high pressure processing than were the inoculated pathogen populations. This finding suggests that the nonpathogenic E. coli surrogates could be used as process control indicators for high pressure processing of ground beef to predict a specific level of pathogen reduction. The surviving populations of the potential surrogate bacteria were proportional to the surviving populations of the pathogenic bacteria. The models allow for an estimation of the potential surviving populations of the pathogenic bacteria based on quantitative results of the populations of the surrogate bacteria.
KW - Escherichia coli O157:H7
KW - High pressure processing
KW - Salmonella
KW - Shiga toxin-producing Escherichia coli
KW - Surrogate bacteria
UR - http://www.scopus.com/inward/record.url?scp=85049045337&partnerID=8YFLogxK
U2 - 10.4315/0362-028X.JFP-17-385
DO - 10.4315/0362-028X.JFP-17-385
M3 - Article
C2 - 29893583
AN - SCOPUS:85049045337
SN - 0362-028X
VL - 81
SP - 1068
EP - 1072
JO - Journal of food protection
JF - Journal of food protection
IS - 7
ER -