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dc.citation.epage55en_US
dc.citation.spage54en_US
dc.contributor.authorCeylan, E.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorFung, Daniel Y. C.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreiddfungen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-08-06T20:34:55Z
dc.date.available2010-08-06T20:34:55Z
dc.date.issued2010-08-06T20:34:55Z
dc.date.published2002en_US
dc.description.abstractThis 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.conferenceCattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002en_US
dc.identifier.urihttp://hdl.handle.net/2097/4530
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 2002en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 02-318-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890en_US
dc.subjectBeefen_US
dc.subjectGround beefen_US
dc.subjectE. coli O157:H7en_US
dc.subjectGarlicen_US
dc.subjectCooked temperatureen_US
dc.titleGarlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beefen_US
dc.typeConference paperen_US

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