Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8843434 | Food Microbiology | 2018 | 10 Pages |
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4â¯Â°C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10â¯CFU/cm2 after 2 and 5â¯min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10â¯CFU/g after 24â¯h storage at 4 and 12â¯Â°C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5â¯min caused reductions of â¼1 log10â¯CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10â¯CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4â¯Â°C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Authors
Alexandros Ch Stratakos, Irene R. Grant,