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首页> 外文期刊>Food Microbiology >Recovery of heat-stressed E-coli O157 : H7 from ground beef and survivalof E-coli O157 : H7 in refrigerated and frozen ground beef and infermented sausage kept at 7 degrees C and 22 degrees C
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Recovery of heat-stressed E-coli O157 : H7 from ground beef and survivalof E-coli O157 : H7 in refrigerated and frozen ground beef and infermented sausage kept at 7 degrees C and 22 degrees C

机译：Recovery of heat-stressed E-coli O157 : H7 from ground beef and survivalof E-coli O157 : H7 in refrigerated and frozen ground beef and infermented sausage kept at 7 degrees C and 22 degrees C

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A study was undertaken to obtain information on survival of Escherichia coli O157:H7 in ground beef subjected to heat treatment, refrigeration and freezing and on survival of E. coli O157:H7 in fermented sausage kept at 7 degreesC and 22 degreesC. For the challenge test, a mixture of E. coli O157:H7 strains (EH 321, EH 385, EH 302) was used and enumeration was performed on an isolation medium suitable for recovery of stressed organisms: modified Levine; eosin methylene blue agar (mEMB). Heat resistance of E. coli O157:H7 decreased after pre-incubation at a reduced temperature. Escherichia coli O157:H7 was more susceptible to heat inactivation after storage at 7 degreesC and die-off was even more enhanced if cultures were frozen prior to heat inactivation. The enhanced reduction of the pathogen at 56 degreesC after prior storage under refrigeration was confirmed in a test with inoculated ground beef.

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