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Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O...

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Autores principales: Porto-Fett, Anna C. S., Jackson-Davis, Armitra, Kassama, Lamin S., Daniel, Marciauna, Oliver, Michelle, Jung, YangJin, Luchansky, John B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142488/
https://www.ncbi.nlm.nih.gov/pubmed/32138184
http://dx.doi.org/10.3390/microorganisms8030360
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author Porto-Fett, Anna C. S.
Jackson-Davis, Armitra
Kassama, Lamin S.
Daniel, Marciauna
Oliver, Michelle
Jung, YangJin
Luchansky, John B.
author_facet Porto-Fett, Anna C. S.
Jackson-Davis, Armitra
Kassama, Lamin S.
Daniel, Marciauna
Oliver, Michelle
Jung, YangJin
Luchansky, John B.
author_sort Porto-Fett, Anna C. S.
collection PubMed
description High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.
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spelling pubmed-71424882020-04-15 Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing Porto-Fett, Anna C. S. Jackson-Davis, Armitra Kassama, Lamin S. Daniel, Marciauna Oliver, Michelle Jung, YangJin Luchansky, John B. Microorganisms Article High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs. MDPI 2020-03-03 /pmc/articles/PMC7142488/ /pubmed/32138184 http://dx.doi.org/10.3390/microorganisms8030360 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Porto-Fett, Anna C. S.
Jackson-Davis, Armitra
Kassama, Lamin S.
Daniel, Marciauna
Oliver, Michelle
Jung, YangJin
Luchansky, John B.
Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title_full Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title_fullStr Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title_full_unstemmed Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title_short Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
title_sort inactivation of shiga toxin-producing escherichia coli in refrigerated and frozen meatballs using high pressure processing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142488/
https://www.ncbi.nlm.nih.gov/pubmed/32138184
http://dx.doi.org/10.3390/microorganisms8030360
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