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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 #359651
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: Modeling the Inactivation of Escherichia coli 0157:H7, uropathogenic E. coli and Salmonella in ground chicken meat subject to hydrostatic pressure, Allyl Isothiocyanate and trans-Cinnamaldehyde stresses

Author
item CHUANG, SHIHYU - National Taiwan University
item Sheen, Shiowshuh - Allen
item Sommers, Christopher
item SHEEN, LEE-YAN - National Taiwan University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/22/2019
Publication Date: 6/3/2019
Citation: Chuang, S., Sheen, S., Sommers, C.H., Sheen, L. 2019. Modeling the Inactivation of Escherichia coli 0157:H7, uropathogenic E. coli and Salmonella in ground chicken meat subject to hydrostatic pressure, Allyl Isothiocyanate and trans-Cinnamaldehyde stresses. Meeting Abstract, Volume 1, Page 1,IFT Annual Meeting,New Orleans, LA,July 2-5, 2019.

Interpretive Summary:

Technical Abstract: Introduction: High pressure processing (HPP) is proven an effective intervention technology to enhance foodborne pathogen inactivation in meats. Salmonella is a major contaminant in poultry meat in addition to Shiga toxin-producing Escherichia coli (STEC) and uropathogenic E. coli (UPEC). These pathogens are becoming increasingly antibiotic resistant. This study described/predicted the survival behavior of STEC (O157:H7), UPEC and Salmonella in raw ground chicken meat under hydrostatic pressure stress integrated with allyl isothiocyanate (AITC) and trans-cinnamaldehyde (tCinn) using factorial design and regression modeling skills. Method: A full factorial design (FFD) was adopted for model development. Four independent variables, including hydrostatic pressure level, processing time, AITC and tCinn doses, were set at two selected levels, high and low, within which all conditions (i.e., four factors required 24 = 16 combinations) were tested out to construct linear and dimensionless non-linear models. Standard procedures available in USDA/ARS/ERRC laboratory for microbial incubation, dilution, enumeration, etc. were followed in this study. Significance: The integration of natural essential oils into HPP demonstrated significant synergistic effect on pathogen inactivation. Treatment effectiveness (i.e., cell count reduction) was showed in the order of STEC O157:H7 < UPEC < Salmonella by comparing the survival counts using nonselective 3MTM Aerobic PetrifilmsTM. The developed and validated models may assist commercial process optimization, product development and food safety risk assessment regarding raw ground chicken meat. Results: The R2 of STEC O157:H7, UPEC and Salmonella models (i.e., polynomial quadratic equations) were 0.97, 0.93 and 0.94, respectively. Response surface 3D plots indicated that 5-log (CFU/g) reductions, as required by the National Advisory Committee on Microbiological Criteria for Foods, for STEC O157:H7 may be achieved at 305 MPa/18 min/0.08% AITC/0.17% tCinn. Similar results for UPEC were attained at 293 MPa/16 min/0.06% AITC/0.16% tCinn; and for Salmonella at 360 MPa/9 min/0.03% AITC, and at 360 MPa/9 min/0.07% tCinn.