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Food Microbiol. 2014 Dec;44:236-42. doi: 10.1016/j.fm.2014.06.016. Epub 2014 Jun 24.

Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation storage on STEC attachment to beef surfaces.

Author information

1
Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2253, USA.
2
Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA. Electronic address: matt_taylor@tamu.edu.
3
Department of Animal Science, Texas A&M AgriLife Extension, College Station, TX 77843-2471, USA.
4
Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA.
5
Department of Statistics, University of Nebraska, Lincoln, NE 68588, USA.

Abstract

Concern has been expressed surrounding the utility of studies describing the efficacy of antimicrobial interventions targeting the Shiga toxin-producing Escherichia coli (STEC) that inoculate chilled versus non-chilled beef carcasses. The objectives of this study were to evaluate the effects of chilling (non-chilled, chilled to surface temperature of ≤5 °C) on STEC attachment to brisket surfaces, and the effects of post-inoculation storage on STEC recovery. Paired briskets from split carcasses were separated; one brisket from each pair was kept non-chilled, while the other was chilled to a surface temperature of ≤5 °C prior to inoculation. Briskets were inoculated with a cocktail of eight STEC and then stored at 5 or 25 °C. At 0, 30, 60, 90 and 120 min post-inoculation, 30 cm(2) of tissue was aseptically excised, followed by selective enumeration of strongly and loosely attached STEC. A significant, though small (0.4 log10 CFU/cm(2)), difference in the numbers of strongly attached cells was observed between non-chilled and chilled briskets (p < 0.05). Significant effects on cell attachment by the interaction of chilling and post-inoculation storage period, or chilling and post-inoculation storage temperature, were identified (p < 0.05). Results indicate beef chilling and post-inoculation storage conditions influenced STEC attachment to beef.

KEYWORDS:

Beef; Chilling; Inoculation; Interventions; Shiga toxin-producing Escherichia coli

PMID:
25084668
DOI:
10.1016/j.fm.2014.06.016
[Indexed for MEDLINE]

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