Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat

International Journal of Food Microbiology

Volumn 115, Issue 2, 2007, Pages 244-251

  Barrera, Oriol ^a   Rodríguez Calleja, Jose M ^a   Santos, Jesús A ^a   Otero, Andrés ^a   García López, María Luisa ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

E. coli O157:H7; Lamb meat; Modified atmosphere packaging

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; ESCHERICHIA COLI O157; FREEZING; INCUBATOR; LACTIC ACID BACTERIUM; MEAT; NONHUMAN; PATHOGENIC ESCHERICHIA COLI; PHYSICAL CHEMISTRY; SAMPLING; SENSORY ANALYSIS; TEMPERATURE MEASUREMENT; VACUUM;

AIR; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; MEAT; SHEEP; TEMPERATURE; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS);

EID: 33847690285     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.053     Document Type: Article

References (46)

1. Ajjarapu S., and Shelef L.A. Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef at 2 and 10 °C and effects of lactate, diacetate, and citrate. Applied and Environmental Microbiology 65 (1999) 5394-5397
2. Anon. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union L226 (2004) 22-82 (25/06/2004)
3. Barkocy-Gallagher G.A., Kang D.-H., and Koohmaraie M. Fate of field-isolated Escherichia coli O157 in ground beef at different storage temperatures. Journal of Food Protection 65 (2002) 1106-1109
4. Berry E.D., and Koohmaraie M. Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli O157:H7 on beef carcass tissue. Journal of Food Protection 64 (2001) 1138-1144
5. Blanco M., Blanco J.E., Mora A., Rey J., Alonso J.M., Hermoso M., Hermoso J., Alonso M.P., Dahbi G., González E.A., Bernárdez M.I., and Blanco J. Serotypes, virulence genes, and intimin types of Shiga toxin (verotoxin)-producing Escherichia coli isolates from healthy sheep in Spain. Journal of Clinical Microbiology 41 (2003) 1351-1356
6. Brashears M.M., Reilly S.S., and Gilliland S.E. Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat. Journal of Food Protection 61 (1998) 166-170
7. Buchanan R.L., Bagi L.K., Goins R.V., and Phillips J.G. Response surface models for the growth kinetics of Escherichia coli O157:H7. Food Microbiology 10 (1993) 303-315
8. Chapman P.A., Ellin M., and Ashton R. A comparison of immunomagnetic separation and culture, Reveal(TM) and VIP(TM) for the detection of E. coli O157 in enrichment cultures of naturally-contaminated raw beef, lamb and mixed meat products. Letters in Applied Microbiology 32 (2001) 171-175
9. Cheng C.M., Doyle M.P., and Luchansky J.B. Identification of Pseudomonas fluorescens strains isolated from raw pork and chicken that produce siderophores antagonistic towards foodborne pathogens. Journal of Food Protection 58 (1995) 1340-1344
10. Dainty R.H., and Mackey B.M. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Journal of Applied Bacteriology 21 (1992) 103S-114S
11. Drosinos E.H., and Board R.G. Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonads. Food Microbiology 12 (1995) 189-197
12. Duffy G., Whiting R.C., and Sheridan J.J. The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7. Food Microbiology 16 (1999) 299-307
13. Dykes G.A., Moorhead S.M., and Roberts S.L. Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts. International Journal of Food Microbiology 64 (2001) 401-405
14. European Commission. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L338 (2005) 1-26 (22/12/2005)
15. FAOSTAT. 2004. URL: http://faostat.fao.org/. Last accesed July 2006.
16. In: Farber J.M., and Dodds K.M. (Eds). Principles of Modified-Atmosphere and Sous Vide Product Packaging (1995), Technomic Publishing, Lancaster, PA
17. Gill C.O. MAP and CAP of fresh, red meats, poultry and offals. In: Farber J.M., and Dodds K.M. (Eds). Principles of Modified-Atmosphere and Sous Vide Product Packaging (1995), Technomic Publishing, Lancaster, PA 105-136
18. González C.J., Encinas J.P., García-López M.L., and Otero A. Characterization and identification of lactic acid bacteria from freshwater fishes. Food Microbiology 17 (2000) 383-391
19. Greer G.G., and Murray A.C. Effects of pork muscle quality on bacterial growth and retail case life. Meat Science 24 (1988) 61-71
20. ICMSF. Microorganisms in Foods 5: Characteristics of Microbial Pathogens (1996), Blackie Academic & Professional, London
21. ICMSF. Microorganisms in Foods. 6. Microbial Ecology of Food Commodities (1998), Blackie Academic and Professional, London
22. ICMSF. Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), Kluwer Academic/Plenum Publishers, New York
23. Jones T., Gill C.O., and McMullen L.M. The behaviour of log phase Escherichia coli at temperatures that fluctuate about the minimum for growth. Letters in Applied Microbiology 39 (2004) 296-300
24. Kirk R.S., and Sawyer R. Pearson's Composition and Analysis of Foods. ninth edition (1991), Longman Scientific & Technical, Essex
25. Kudva I.T., Hatfield P.G., and Hovde C.J. Escherichia coli O157:H7 in microbial flora of sheep. Journal of Clinical Microbiology 34 (1996) 431-433
26. Land D.G., and Shepherd R. Scaling and ranking methods. In: Piggott J.R. (Ed). Sensory Analysis of Foods (1988), Elsevier Applied Science, London 155-185
27. Li Q.Z., and Logue C.M. The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10 °C. Food Microbiology 22 (2005) 415-421
28. Logue C.M., Sheridan J.J., and Harrington D. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage. Journal of Applied Microbiology 98 (2005) 741-751
29. Meng J., Doyle M.P., Zhao T., and Zhao S. Enterohemorragic Escherichia coli. In: Doyle M.P., Beuchat L.R., and Montville T.J. (Eds). Food Microbiology: Fundamentals and Frontiers. second ed. (2001), ASM Press, Washington, DC 193-213
30. Nissen H., Alvseike O., Bredholt S., Holck A., and Nesbakken T. Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques. International Journal of Food Microbiology 59 (2000) 211-220
31. Nissen H., Maugesten T., and Lea P. Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meat. Meat Science 57 (2001) 291-298
32. Palumbo S.A., Pickard A., and Call J.E. Population changes and verotoxin production of enterohemorrhagic Escherichia coli strains inoculated in milk and ground beef held at low temperatures. Journal of Food Protection 60 (1997) 746-750
33. Prieto M., García-López M.L., García-Armesto M.R., Otero A., López T.M., and Moreno B. Factors affecting spoilage microflora succession on lamb carcasses at refrigeration temperatures. Journal of Applied Bacteriology 74 (1993) 521-525
34. Rajkowski K.T., and Marmer B.S. Growth of Escherichia coli O157:H7 at fluctuating incubation temperatures. Journal of Food Protection 58 (1995) 1307-1313
35. Rey J., Blanco J.E., Blanco M., Mora A., Dahbi G., Alonso J.M., Hermoso M., Hermoso J., Alonso M.P., Usera M.A., González E., Bernárdez M.I., and Blanco J. Serotypes, phage types and virulence genes of Shiga-producing Escherichia coli isolated from sheep in Spain. Veterinary Microbiology 94 (2003) 47-56
36. Samelis J., and Sofos J.N. Role of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp. Applied and Environmental Microbiology 68 (2002) 2600-2604
37. Smith L., Mann J.E., Harris K., Miller M.F., and Brashears M.M. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. Journal of Food Protection 68 (2005) 1587-1592
38. Strachan N.J.C., Doyle M.P., Kasuga F., Rotariu O., and Ogden I.D. Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. International Journal of Food Microbiology 103 (2005) 35-47
39. Sutherland J.P., Bayliss A.J., and Braxton D.S. Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride. International Journal of Food Microbiology 25 (1995) 29-49
40. Sutherland J.P., Bayliss A.J., Braxton D.S., and Beaumont A.L. Predictive modelling of Escherichia coli O157:H7: inclusion of carbon dioxide as a fourth factor in a pre-existing model. International Journal of Food Microbiology 37 (1997) 113-120
41. Tamplin M.L. Growth of Escherichia coli O157:H7 in raw ground beef stored at 10 °C and the influence of competitive bacterial flora, strain variation, and fat level. Journal of Food Protection 65 (2002) 1535-1540
42. Tamplin M.L., Paoli G., Marmer B.S., and Phillips J. Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 °C. International Journal of Food Microbiology 100 (2005) 335-344
43. Uyttendaele M., Jozwik E., Tutenel A., De Zutter L., Uradzinski J., Pierard D., and Debevere J. Effect of acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157:H7 on red meat. Journal of Food Protection 64 (2001) 1661-1666
44. Vimont A., Vernozy-Rozand C., Montet M.P., Lazizzera C., Bavai C., and Delignette-Muller M.L. Modeling and predicting the simultaneous growth of Escherichia coli O157:H7 and ground beef background microflora for various enrichment protocols. Applied and Environmental Microbiology 72 (2006) 261-268
45. Vold L., Holck A., Wasteson Y., and Nissen H. High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef. International Journal of Food Microbiology 56 (2000) 219-225
46. Wells J.G., Davis B.R., Wachsmuth I.K., Riley L.W., Remis R.S., Sokolow R., and Morris G.K. Laboratory investigation of hemorrhagic colitis outbreaks associated with a rare Escherichia coli serotype. Journal of Clinical Microbiology 18 (1983) 512-520