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.
