Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E-coli, and Salmonella serovars on fresh and frozen beef

作者：Li Shuliu; Kundu Devapriya; Holley Richard A^*

来源：Food Microbiology, 2015, 46: 34-39.

DOI：10.1016/j.fm.2014.06.018

• Food safety
• Beef decontamination
• VTEC E. coli
• Salmonella
• e-Beam irradiation
• Lactic acid

Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 degrees C. Samples were packaged aerobically or vacuum-packed, kept at 4 degrees C and treated with 1 kGy e-beam energy. Frozen samples were treated with 1, 3 or 7 kGy and stored at -20 degrees C for <= 5 d. Lactic acid enhanced the antimicrobial action of 1 kGy e-beam treatment against Salmonella by causing an additional <1.8 log CFU/g reduction. One kGy treatment of refrigerated samples reduced VTEC E. coli viability by 4.5 log CFU/g, and while lactic acid did not improve the reduction, after freezing additive effects were found. After 3 kGy irradiation, Salmonella was reduced by 2 and 4 log CFU/g in the irradiated and lactic acid plus irradiated samples, respectively. Lactic acid pretreatment was of limited value with 1 kGy treatment for improving control of toxigenic E. coli in fresh beef trim, however, it would be useful with low dose irradiation for controlling both VTEC E. coli and Salmonella in frozen product.

• 出版日期2015-4