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Title: EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS

Author
item Patel, Jitu
item WILLIAMS-CAMPBELL, ANISHA - 1265-70-00
item Liu, Martha
item Solomon, Morse

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 5/20/2004
Publication Date: 6/20/2004
Citation: Patel, J.R., Williams-Campbell, A., Liu, M.N., Solomon, M.B. 2004. Effect of hydrodynamic pressure processing on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:66.

Interpretive Summary:

Technical Abstract: A study evaluated destruction of E. coli O157:H7 in beef steaks treated with blade tenderization (BT), a non-thermal hydrodynamic pressure treatment (HDP), or combination of BT followed by HDP (BTH). Beef steaks, intentionally contaminated with five strain cocktail of E. coli O157:H7 were treated with BT, HDP, or BTH; and cooked to 54.4ºC (undercooked), 62.8ºC (medium rare), and 71.1ºC (medium) on open-hearth Farberware grills. The potential translocation of E. coli O157:H7 from the surface to the interior of the muscle by blade tenderization treatment resulted in higher survival rate after cooking of BT treated steaks compared to those in control or HDP treated steaks. E. coli O157:H7 populations survived in BT treated steaks cooked to 71.1ºC and were significantly higher (P<0.05) than those BTH treated steaks cooked to 71.1ºC which was not detectable. While inactivation of E. coli O157:H7 in uncooked steaks by HDP treatment was not significant (0.2 Log10CFU/g), the treatment could be used as a hurdle step following blade tenderization to inactivate E. coli O157:H7 without need for elevated cooking temperature.