Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media

Journal of Food Protection

Volumn 61, Issue 1, 1998, Pages 11-13

  Harrison, Judy A ^a   Harrison, Mark A ^b   Rose, Ruth Ann ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; ESCHERICHIA COLI; SALMONELLA;

EID: 0031883108     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.1.11     Document Type: Article

References (10)

1. Abdul-Raouf, U. M., L. R. Beuchat, and M. S. Ammar. 1993. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Appl. Environ. Microbiol. 59:2364-2368.
2. Centers for Disease Control. 1995. Outbreak of salmonellosis associated with beef jerky - New Mexico, 1995. Morbid. Mortal. Weekly Rep. 44:785-788.
3. Clavero, M. R. S., and L. R. Beuchat. 1995. Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef. Appl. Environ. Microbiol. 61:3268-3273.
4. Conner, D. E., and G. S. Hall. 1994. Efficacy of selected media for recovery of Escherichia coli O157:H7 from frozen chicken meat containing sodium chloride, sodium lactate or polyphosphate. Food Microbiol. 11:337-344.
5. Griffin, P. M., and R. V. Tauxe. 1991. The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the associated hemolytic uremic syndrome. Epidemiol. Rev. 13:60-98.
6. Harrison, J. A., and M. A. Harrison. 1996. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. J. Food Prot. 59:1336-1338.
7. Harrison, J. A., M. A. Harrison, and R. A. Rose. 1997. Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. J. Food Prot. 60:1139-1141.
8. Keene, W. E., E. Sazie, J. Kok, D. H. Rice, D. D. Hancock, V. K. Balan, T. Zhao, and M. P. Doyle. 1997. An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat. JAMA 277:1229-1231.
9. Schwab, A. H., H. V. Leininger, and E. M. Powers. 1984. Media, reagents, and stains, p. 788-897. In Marvin L. Speck (ed.), Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C.
10. USDA Meat and Poultry Hotline. 1994. Personal communication.