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Bacterial Growth in Ground Beef Patties Made with Meat from Animals Fed Diets without or with Supplemental Vitamin E

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A study was designed to detennine populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, and Listeria monocytogenes during display at 4 and 12°C of ground beef patties made with meat from animals fed diets supplemented daily (for 100 days) with 0, 1,000, or 2,000 IV of vitamin E. The patties (113.5 g) were either left uninoculated or were inoculated with Escherichia coli O157:H7 or L. monocytogenes and were tray-over wrapped and stored (at 4 or 12°C for 8 to 10 or 4 to 6 days, respectively) while being continuously exposed to fluorescent light in a display setting. Patties were visually evaluated for overall appearance (based on color and/or discoloration) twice a day and analyzed for microbiological counts at 2-day intervals during display at 4°C and at 0, 1, 2, 3, 4, and 6 days during display at 12°C. Use of beef from animals fed supplemental vitamin E(?high-vitamin E beef?) resulted in ground beef patties which, when stored at 4°C, maintained visually acceptable color longer than did patties made from control beef (from animals not fed supplemental vitamin E), but effects on microbial growth were less pronounced. In general, use of high-vitamin E beef versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes in ground beef patties displayed at 4 or 12°C. Listeria monocytogenes multiplied at 12°C, but growth was similar among ground beef patties made from high-vitamin E beef versus control beef. Overall, changes in bacterial populations were similar in ground beef patties derived from meat from animals with or without added vitamin E in their diets, but control ground beef became visually unacceptable sooner.

Document Type: Research Article

Affiliations: Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA

Publication date: January 1, 1998

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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