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Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

Abstract
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. [ver mas...]
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation. [Cerrar]
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Author
Eccoña Sota, Amparo;   Cap, Mariana;   Rodriguez, Anabel;   Szerman, Natalia;   Speroni Aguirre, Francisco Jose;   Vaudagna, Sergio Ramon;  
Fuente
Food and Bioprocess Technology 14 : 1-5 (May 2021)
Date
2021-04-08
Editorial
Springer
ISSN
0960-3085
URI
http://hdl.handle.net/20.500.12123/9166
https://link.springer.com/article/10.1007%2Fs11947-021-02648-5
DOI
https://doi.org/10.1007/s11947-021-02648-5
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artículo
Proyectos (ver más)

INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos.

INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral.

Palabras Claves
Hydrostatic Pressure; Presión Hidrostática; Escherichia coli; Minced Meat; Carne Picada; Beef; Carne de Res; High Hydrostatic Pressure; Alta Presión Hidrostática; Shiga toxin-producing Escherichia coli; Escherichia coli productora de toxina Shiga; Beef Patty Formulation; Formulación de Hamburguesa de Ternera;
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