Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts ofchilling and post-inoculation storage on STEC attachment to beef surfaces

Katie R. Kirsch, T. Matthew Taylor, Davey Griffin, Alejandro Castillo, David B. Marx, Lynette Smith

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

Concern has been expressed surrounding the utility of studies describing the efficacy of antimicrobial interventions targeting the Shiga toxin-producing Escherichia coli (STEC) that inoculate chilled versus non-chilled beef carcasses. The objectives of this study were to evaluate the effects of chilling (non-chilled, chilled to surface temperature of ≤5°C) on STEC attachment to brisket surfaces, and the effects of post-inoculation storage on STEC recovery. Paired briskets from split carcasses were separated; one brisket from each pair was kept non-chilled, while the other was chilled to a surface temperature of ≤5°C prior to inoculation. Briskets were inoculated with a cocktail of eight STEC and then stored at 5 or 25°C. At 0, 30, 60, 90 and 120min post-inoculation, 30cm2 of tissue was aseptically excised, followed by selective enumeration of strongly and loosely attached STEC. A significant, though small (0.4 log10CFU/cm2), difference in the numbers of strongly attached cells was observed between non-chilled and chilled briskets (p<0.05). Significant effects on cell attachment by the interaction of chilling and post-inoculation storage period, or chilling and post-inoculation storage temperature, were identified (p<0.05). Results indicate beef chilling and post-inoculation storage conditions influenced STEC attachment to beef.

Original languageEnglish (US)
Pages (from-to)236-242
Number of pages7
JournalFood Microbiology
Volume44
DOIs
StatePublished - Dec 2014

Keywords

  • Beef
  • Chilling
  • Inoculation
  • Interventions
  • Shiga toxin-producing escherichia coli

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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