Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef
| dc.citation.epage | 55 | en_US |
| dc.citation.spage | 54 | en_US |
| dc.contributor.author | Ceylan, E. | |
| dc.contributor.author | Hunt, Melvin C. | |
| dc.contributor.author | Fung, Daniel Y. C. | |
| dc.contributor.author | Kastner, Curtis L. | |
| dc.contributor.authoreid | dfung | en_US |
| dc.contributor.authoreid | ckastner | en_US |
| dc.date.accessioned | 2010-08-06T20:34:55Z | |
| dc.date.available | 2010-08-06T20:34:55Z | |
| dc.date.issued | 2010-08-06T20:34:55Z | |
| dc.date.published | 2002 | en_US |
| dc.description.abstract | This research evaluated the effect of garlic, cold storage and heating on Escherichia coli O157:H7 in ground beef patties. Ground beef (20% fat) inoculated with E. coli O157:H7 to an initial inoculum level of 8 log10 CFU/g, was mixed with 0.5, 1.0 and 1.5% garlic powder (wt/wt). Samples were stuffed into 1 inch diameter test tubes and incubated at 40°F for 24 hr. Tubes were heated to internal temperatures of 125, 130, 135, 140, 145, 155 and 160°F, and E. coli O157:H7 was enumerated. Garlic addition lowered E. coli O157:H7 survival in ground beef heated to 150 and 155°F, and no organisms were found in beef heated to 160°F. This slight effect may enhance safety of ground beef, but is not a substitute for cooking ground beef to 160°F. | en_US |
| dc.description.conference | Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/4530 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
| dc.relation.isPartOf | Cattlemen’s Day, 2002 | en_US |
| dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 02-318-S | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Ground beef | en_US |
| dc.subject | E. coli O157:H7 | en_US |
| dc.subject | Garlic | en_US |
| dc.subject | Cooked temperature | en_US |
| dc.title | Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef | en_US |
| dc.type | Conference paper | en_US |
