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Effects of Salt, Sodium Pyrophosphate, and Sodium Lactate on the Probability of Growth of Escherichia coli O157:H7 in Ground Beef

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Abstract:

Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.

Document Type: Research Article

DOI: http://dx.doi.org/10.4315/0362-028X.JFP-10-325

Affiliations: 1: Residue Chemistry and Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA. andy.hwang@ars.usda.gov 2: Residue Chemistry and Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA

Publication date: April 1, 2011

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