Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging

Journal of Food Protection

Volumn 69, Issue 6, 2006, Pages 1273-1279

  Ashton, Laura V ^a   Geornaras, Ifigenia ^a   Stopforth, Jarret D ^a   Skandamis, Panagiotis N ^a   Belk, Keith E ^a   Scanga, John A ^a   Smith, Gary C ^a   Sofos, John N ^a  

^a Department of Ecosystem Science and Sustainability   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI;

EID: 33745063174     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.6.1273     Document Type: Article

References (32)

1. Aldsworth, T. G., R. L. Sharman, and C. E. R. Dodd. 1999. Bacterial suicide through stress. Cell. Mol. Life. Sci. 56:378-383.
2. Arnold, K. W., and C. W. Kaspar. 1995. Starvation- and stationary-phase-induced acid tolerance in Escherichia coli O157:H7. Appl. Environ. Microbiol. 61:2037-2039.
3. Berry, E. D., and C. N. Cutter. 2000. Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue. Appl. Environ. Microbiol. 66:1493-1498.
4. Berry, E. D., and M. Koohmaraie. 2001. Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli O157:H7 on beef carcass tissue. J. Food Prot. 64:1138-1144.
5. Cutter, C. N., and M. Rivera-Betancourt. 2000. Interventions for the reduction of Salmonella Typhimurium DT104 and non-O157:H7 enterohemorrhagic Escherichia coli on beef surfaces. J. Food Prot. 63:1326-1332.
6. Dainty, R. H., and B. M. Mackey. 1992. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Appl. Bacterial. Symp. Suppl. 73:1035-114S.
7. Dodd, C. E. R., and T. G. Aldsworth. 2002. The importance of RpoS in the survival of bacteria through food processing. Int. J. Food Microbiol. 74:189-194.
8. Dodd, C. E. R., R. L. Sharman, S. F. Bloomfield, I. R. Booth, and G. S. A. B. Stewart. 1997. Inimical processes: bacterial self-destruction and sub-lethal injury. Trends Food Sci. Technol. 8:238-241.
9. Dorsa, W. J., C. N. Cutter, and G. R. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. J. Food Prot. 60:114-119.
10. Dorsa, W. J., C. N. Cutter, and G. R. Siragusa. 1997. Effects of acetic acid, lactic acid, and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. J. Food Prot. 60:619-624.
11. Dorsa, W. J., C. N. Cutter, and G. R. Siragusa. 1998. Long-term effect of alkaline, organic acid, or hot water washes on the microbial profile of refrigerated beef contaminated with bacterial pathogens after washing. J. Food Prot. 61:300-306.
12. Gill, C. O. 1983. Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46:444-452.
13. Gill, C. O., and C. McGinnis. 1993. Changes in the microflora on commercial beef trimmings during their collection, distribution, and preparation for retail sale as ground beef. Int. J. Food Microbiol. 18:321-332.
14. Greer, G. G., B. D. Dilts, and L. E. Jeremiah. 1993. Bacteriology and retail case life of pork after storage in carbon dioxide. J. Food Prot. 56:689-693.
15. Ikeda, J. S., J. Samelis, P. A. Kendall, G. C. Smith, and J. N. Sofos. 2003. Acid adaptation does not promote survival and growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments. J. Food Prot. 66:985-992.
16. Jeremiah, L. E. 2001. Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Res. Int. 34:749-772.
17. Kang, D-H., M. Koohmaraie, and G. R. Siragusa. 2001. Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim. J Food Prot. 64:168-171.
18. Koutsoumanis, K. P., L. V. Ashton, I. Geornaras, K. E. Belk, J. A. Scanga, P. A. Kendall, G. C. Smith, and J. N. Sofos. 2004. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25°C. J. Food Prot. 67:2703-2711.
19. Lambert, A. D., J. P. Smith, and K. L. Dodds. 1991. Shelf life extension and microbiological safety of fresh meat-a review. Food Microbiol. 8:267-297.
20. Palumbo, S. A., J. E. Call, F. J. Schultz, and A. C. Williams. 1995. Minimum and maximum temperatures for growth and verotoxin production by hemorrhagic strains of Escherichia coli. J. Food Prot. 58:352-356.
21. Prasai, R. K., C. L. Kastner, P. B. Kenney, D. H. Krope, D. Y. C. Fung, L. E. Mease, L. R. Vogt, and D. E. Johnson. 1997. Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage. J. Food Prot. 60:795-798.
22. Samelis, J., J. N. Sofos, J. S. Ikeda, P. A. Kendall, and G. C. Smith. 2002. Exposure to non-acid fresh meat decontamination washing fluids sensitizes Escherichia coli O157:H7 to organic acids. Lett. Appl. Microbiol. 34:7-12.
23. Samelis, J., J. N. Sofos, P. A. Kendall, and G. C. Smith. 2001. Fate of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10°C. J. Food Prot. 64:950-957.
24. Samelis, J., J. N. Sofos, P. A. Kendall, and G. C. Smith. 2002. Effect of acid adaptation on survival of Escherichia coli O157:H7 in meat decontamination washing fluids and potential effects of organic acid interventions on the microbial ecology of the meat plant environment. J. Food Prot. 65:33-40.
25. SAS Institute. 2003. SAS/STAT user's guide, SAS system, version 9.1. SAS Institute Inc., Cary, N.C.
26. Seideman, S. C., and P. R. Durland. 1983. Vacuum packaging of fresh beef: a review. J. Food Quality 6:29-47.
27. Sofos, J. N., and G. C. Smith. 1998. Nonacid meat decontamination technologies: model studies and commercial applications. Int. J. Food Microbiol. 44:171-188.
28. Sofos, J. N., S. L. Kochevar, J. O. Reagan, and G. C. Smith. 1999. Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria. J. Food Prot. 62:234-238.
29. Stopforth, J. D., J. Samelis, J. N. Sofos, P. A. Kendall, and G. C. Smith. 2002. Biofilm formation by acid-adapted and nonadapted Listeria monocytogenes in fresh beef decontamination washings and its subsequent inactivation with sanitizers. J. Food Prot. 65:1717-1727.
30. Stopforth, J. D., J. Samelis, J. N. Sofos, P. A. Kendall, and G. C. Smith. 2003. Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli O157:H7 in beef carcass wash water on model equipment surfaces. Food Microbiol. 20:651-660.
31. Stopforth, J. D., P. N. Skandamis, L. V. Ashton, I. Geornaras, P. A. Kendall, K. E. Belk, J. A. Scanga, G. C. Smith, and J. N. Sofos. 2006. Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid. Appl. Environ. Microbiol. 72:672-679.
32. Stopforth, J. D., Y. Yoon, K. E. Belk, J. A. Scanga, P. A. Kendall, G. C. Smith, and J. N. Sofos. 2004. Effect of simulated spray chilling with chemical solutions on acid-habituated Escherichia coli O157: H7 cells attached to beef carcass tissue. J. Food Prot. 67:2099-2106.