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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%).
Conclusions<br/>
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®.
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Deliverable
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The findings of these studies should be useful for development and/or improvement of brines for enhancing the safety of moisture-enhanced meat products.