The effect of trans-cinnamaldehyde (TC) on the inactivation of Escherichia coli O157:H7 in undercooked ground beef patties was investigated. A five-strain mixture of E. coli O157:H7 was inoculated into ground beef (7.0log CFU/g), followed by addition of TC (0, 0.15, and 0.3%). The meat was formed into patties and stored at 4 degrees C for 5 days or at -18 degrees C for 7 days. The patties were cooked to an internal temperature of 60 or 65 degrees C, and E. coli O157:H7 was enumerated. The numbers of E. coli O157:H7 did not decline during storage of patties. However, cooking of patties containing TC significantly reduced (P<0.05) E. coli O157:H7 counts, by >5.0log CFU/g, relative to the reduction in controls cooked to the same temperatures. The D-values at 60 and 65 degrees C of E. coli O157:H7 in TC-treated patties (1.85 and 0.08min, respectively) were significantly lower (P<0.05) than the corresponding D-values for the organism in control patties (2.70 and 0.29min, respectively). TC-treated patties were more color stable and showed significantly lower lipid oxidation (P<0.05) than control samples. TC enhanced the heat sensitivity of E. coli O157:H7 and could potentially be used as an antimicrobial for ensuring pathogen inactivation in undercooked patties. However detailed sensory studies will be necessary to determine the acceptability to consumers of TC in ground beef patties.
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