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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #348618
Research Project: The Role of Genotype in the Development and Validation of Growth Models and Intervention Technologies for Pathogenic Non-Shiga Toxigenic Escherichia coli Found in Foods

Location: Food Safety and Intervention Technologies Research

Title: Lethality modeling for Escherichia coli 0157:H7 impacted by hydrostatic pressure, process temperature, time and allyl isothiocyanate in ground chicken

Author
item Sheen, Shiowshuh - Allen
item HUANG, CHIYUN - National Taiwan University
item Sommers, Christopher

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 3/16/2018
Publication Date: 7/16/2018
Citation: Sheen, S., Huang, C., Sommers, C.H. 2018. Lethality modeling for Escherichia coli 0157:H7 impacted by hydrostatic pressure, process temperature, time and allyl isothiocyanate in ground chicken. Annual Meeting of the Institute of Food Technologists. Volume 1: Page 1, Chicago, IL., July 15-18, 2018

Interpretive Summary:

Technical Abstract: Shiga toxin-producing Escherichia coli O157:H7 (STEC) is of concern in ground meats including poultry. High Hydrostatic Pressure [High Pressure Processing (HPP)] with allyl isothiocyanate (AITC) essential oil as a sensitizer was applied to enhance the E. coli O157:H7 lethality in ground chicken meat. A three-strain E. coli O157:H7 cocktail (C9490, 59762 and 59768) was used in this study. With addition of AITC, the hydrostatic pressure may be lowered to 250-350MPa level which significantly reduced potential raw meat texture damage, typically observed at >450MPa. The operation temperature was found to be an important factor (-15 to 4 deg C) affecting E. coli O157:H7 survival under HPP and AITC stress. To investigate the impact of multiple parameters and their interactions on lethality, a full factorial experiment design for four factors (4 factors x 2 levels), i.e. pressure (250-350MPa), operation temperature (-15 - 4 deg C), AITC concentration (0.05-0.15%, w/w), and pressure-holding time (10-20 min) was used. A greater than 5-log CFU/g reduction can be achieved at 350MPa/0.15%/4 degrees C/10min or 250MPa/0.15%/4 degrees C/20min (i.e. pressure/AITC dose/temperature/time). A post-process storage study (at 4 and 10 degrees C, 10 days) where E. coli O157:H7 treated with HPP+AITC demonstrated that cell counts decreased over time, indicating that properly selected antimicrobials may continuously kill the injured cells to below the limit of detection (ca. 1.0 log CFU/g). A linear regression model (a polynomial equation, R2=0.9) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival. These results provide important information regarding the E. coli O157:H7 survival behavior affected by HPP operation parameters and AITC. Regulatory agencies and the food industry may use this model for E. coli O157:H7 risk assessments and process optimization in ground chicken.