Titre :
|
The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings
|
Auteurs :
|
G. Dykes
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
2000
|
Format :
|
p. 387-392
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
BOEUF
;
BACTERIE PATHOGENE
;
CONGELATION
;
VIANDE
;
CARCASSE
|
Résumé :
|
The ability of three Escherichia coli O157:H7 strains to survive on beef trimmings stored at -18°C over a 12 week period was determined. This was achieved by plating samples at weekly intervals on non-selective tryptic soy agar (TSA) and selective sorbitol McConkey agar (SMAC) to determine both total numbers and the degree of sub-lethal injury of this pathogen. Two freezing temperatures (-18 or -35°C) to simulate slow or rapid freezing respectively, and two inoculation levels (10 cfu g or 10 cfu g) were used. Further, the ability of an immunoassay (VIP) to detect this pathogen at the end of the frozen storage period was assessed. Counts on TSA remained constant, with a few exceptions, for all treatments while those on SMAC decreased significantly (P
|
Source :
|
Food research international, vol.33
|