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- W4283740146 abstract "The objective of the present study was to analyze the combined effect of heat treatment (55 to 62.5°C) and citral (0 to 3%) on the heat resistance of Escherichia coli O104:H4 inoculated into ground beef. Inoculated meat packages were immersed in a circulating water bath stabilized at 55, 57.5, 60, or 62.5°C for various times. The surviving microbial cells were counted after culture on tryptic soy agar. A factorial design (4 × 4) was used to analyze the effects and interaction of heat treatment and citral. Heat and citral promoted E. coli O104:H4 thermal inactivation, suggesting a synergistic effect. At 55°C, the incorporation of citral at 1, 2, and 3% decreased D-values (control = 42.75 min) by 85, 89, and 91%, respectively (P < 0.05). A citral concentration-dependent effect (P < 0.05) also was noted at other evaluated temperatures. These findings could be of value to the food industry for designing a safe thermal process for inactivating E. coli O104:H4 in ground beef under similar thermal inactivation conditions. We investigated the heat inactivation of E. coli O104:H4 inoculated into ground beef. E. coli O104:H4 was more sensitive to heat when citral was added to the beef. A predictive model to estimate heat inactivation was developed. The model will help the food industry evaluate the risk of E. coli O104:H4 in beef." @default.
- W4283740146 created "2022-07-02" @default.
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- W4283740146 date "2022-11-01" @default.
- W4283740146 modified "2023-10-18" @default.
- W4283740146 title "Effect of Citral on the Thermal Inactivation of Escherichia coli O104:H4 in Ground Beef" @default.
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- W4283740146 doi "https://doi.org/10.4315/jfp-22-086" @default.
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