Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties
Date
2010-09-02T17:08:19Z
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
Abstract
Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS and by 1.2, 2.0, 1.6, and 2.3 log 10 cfu/g after the trimmings were formed into patties and tested or stored under refrigeration for 1, 2, and 3 days, respectively (2 log10 reduction represents 99%) Thus, LS could make beef-containing products safer with respect to foodborne pathogens.
Description
Keywords
Beef, Liquid smoke, Escherichia coli O157:H7, Ground beef