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Effect of Traditional and Modified Enhancement Solution Ingredients on Survival of Escherichia coli O157:H7 during Storage and Cooking of Moisture-Enhanced Beef

Investigators
Sofos, John; Smith, Gary; Shen, Cangliang; Ko, Kyung Yuk; Gupta, Shivani; Geornaras, Ifigenia; Chorianopoulos, Nikos; Byelashov, Oleksandr; Belk, Keith; Adler, Jeremy
Institutions
Colorado State University
Start date
2009
End date
2015
Objective
Studies evaluated the effect of individual ingredients or combinations of ingredients used for brining (traditional and novel) on destruction of E. coli O157:H7, in a meat model system and a beef extract, during storage and simulated (in a water bath) cooking; survival/growth of the pathogen during frozen, refrigerated, or retail-type storage of moisture-enhanced beef steaks and roasts and subsequent destruction during cooking by pan-broiling, double pan-broiling and/or roasting; and survival of E. coli O157:H7 during storage of freshly prepared and recirculated brine solutions containing one or more antimicrobial ingredients. XP (2.2%) or cetylpyridinium chloride (5.5%).
More information
Conclusions
Selected findings indicated that moisture enhancement of beef products with brining formulations that contained the antimicrobial, cetylpyridinium chloride (0.2% or 0.5%), reduced E. coli O157:H7 contamination during product storage; the essential oils, thyme oil and grapefruit seed extract, alone or in combination with other antimicrobials, caused immediate inactivation of E. coli O157:H7 in a beef extract that contained the common brine ingredients, salt and phosphate; efficiency of destruction of internalized E. coli O157:H7 in moisture-enhanced products depended on the cooking method (i.e., pan-broiling, double pan-broiling, or roasting) used; more destruction of the pathogen was obtained in thicker (4.0 cm) than thinner steaks (1.5 or 2.5 cm); and contamination of freshly prepared or recirculated brines can be controlled with the addition of antimicrobials to the solutions, such as AvGard®.

Deliverable
The findings of these studies should be useful for development and/or improvement of brines for enhancing the safety of moisture-enhanced meat products.

Funding Source
Fndn. for Meat and Poultry Research and Education
Project number
07-110
Categories
Food Preparation and Handling
Escherichia coli
Commodities
Produce
Meat, Poultry, Game