Abstract
To provide additional insights on pathogen survival, we evaluated the relative efficacy of acidification (pH 2.7), thermophilic treatment (55 °C), and low temperature pasteurization (68 °C) on the inactivation of E. coli O157:H7, Salmonella, and Listeria monocytogenes in ground beef. A series of experiment was conducted under biosafety level 3 environments for assessing the impacts of heat and low pH on pathogen survival. Results showed that 5-log reductions of E. coli O157:H7 could take more than 2640 min at 55 °C, 134 min at 68 °C and 120 min under pH 2.7. Compared to E. coli O157:H7, the 5-log reduction of Salmonella was obtained in 4836, 126, 86 min at 55 °C, 68 °C, and pH 2.7, respectively. The 5-log reduction of Listeria was achieved in 4704, 200, and 115 min under 55 °C, 68 °C, and pH 2.7, respectively. The results of this study will provide additional insights for developing improved methods for controlling pathogens in ground beef.
Highlights
The U.S Centers for Disease Control and Prevention (CDC) estimates that each year 48 million people in the U.S are sickened by foodborne diseases, which results in 128,000 hospitalizations, and 3,000 deaths (National Center for Emerging and Zoonotic Infectious Diseases, 2016)
To provide additional insights on pathogen survival, we evaluated the relative efficacy of acidification, thermophilic treatment (55 °C), and low temperature pasteurization (68 °C) on the inactivation of E. coli O157:H7, Salmonella, and Listeria monocytogenes in ground beef
The results showed that E. coli O157:O7 will take relatively shorter time to inactivate at 55 °C compared to Salmonella and Listeria monocytogenes
Summary
The U.S Centers for Disease Control and Prevention (CDC) estimates that each year 48 million people in the U.S are sickened by foodborne diseases, which results in 128,000 hospitalizations, and 3,000 deaths (National Center for Emerging and Zoonotic Infectious Diseases, 2016). Each year approximately 73,000—97,000 and 37,000—169,000 illnesses are linked with Shiga toxin-producing and non-Shiga toxin-producing E. coli, respectively (CDC, 2011; Luchansky et al, 2014; Scallan et al, 2011). In addition to E. coli, Listeria monocytogenes causes more than 255 deaths annually. Salmonella spp. alone is responsible for more than 1 million illnesses annually (Scallan et al, 2011). A foodborne diseases active surveillance network study conducted in 10 U.S sites reported that Salmonella was the most common infectious pathogen between 1996 and 2010 (CDC, 2011)
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