Antimicrobial effect of buffered sodium citrate (BSC) on foodborne pathogens in liquid media and ground beef

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Show simple item record Ryu, Si Hyun Fung, Daniel Y. C. 2012-12-04T21:44:18Z 2012-12-04T21:44:18Z 2012-12-04
dc.description.abstract The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3~4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at 7℃. en_US
dc.language.iso en_US en_US
dc.relation.uri en_US
dc.rights Permission to archive granted by the Korean Society of Food Science and Nutrition, November 15, 2012. en_US
dc.subject Antimicrobial en_US
dc.subject Buffered sodium citrate en_US
dc.subject Pathogens en_US
dc.subject Ground beef en_US
dc.subject BHI broth en_US
dc.title Antimicrobial effect of buffered sodium citrate (BSC) on foodborne pathogens in liquid media and ground beef en_US
dc.type Article (publisher version) en_US 2010 en_US
dc.citation.doi doi:10.3746/jfn.2010.15.3.239 en_US
dc.citation.epage 243 en_US
dc.citation.issue 3 en_US
dc.citation.jtitle Journal of Food Science and Nutrition en_US
dc.citation.spage 239 en_US
dc.citation.volume 15 en_US
dc.contributor.authoreid dfung en_US

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