Center for Meat Safety & Quality and Food Safety Cluster, Dept. of Animal Sciences, Colorado State Univ., 1171 Campus Delivery, Fort Collins, CO 80523, USA.
J Food Sci. 2010 May;75(4):M209-17. doi: 10.1111/j.1750-3841.2010.01595.x.
Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2.4% fat) or beef shoulder (15.3 +/- 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 degrees C), and cooking to 65 degrees C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products.
大肠杆菌 O157:H7 可能在肉品盐水注射过程中被内吞。本研究评估了腌制成分对模拟腌制、储存和烹饪后肉类模型系统中大肠杆菌 O157:H7 的影响。将新鲜蹄子（5.3%±2.4%脂肪）或牛肩肉（15.3%±2.2%脂肪）分别绞碎，与含有 7 株 rifampicin-resistant 大肠杆菌 O157:H7（7 log CFU/g）的 8 株复合菌株混合，并添加腌制溶液。处理方法包括不腌制、蒸馏水、氯化钠（0.5%）、三聚磷酸钠（0.25%）、焦磷酸钠（0.25%）、氯化钠+三聚磷酸钠（0.25%）、氯化钠+焦磷酸钠（0.25%）、氯化钠+三聚磷酸钠+乳酸（2%）、氯化钠+三聚磷酸钠+双乙酸钠（0.15%）、氯化钠+三聚磷酸钠+乳酸+双乙酸钠（0.15%）、氯化钠+三聚磷酸钠+乳酸+乙酸（0.3%）、氯化钠+三聚磷酸钠+柠檬酸（0.3%）、氯化钠+三聚磷酸钠+ EDTA（20 mM）+乳链菌肽（0.0015%）或肠球菌素（1000 AU/g）、氯化钠+三聚磷酸钠+偏硅酸钠（0.2%）、氯化钠+三聚磷酸钠+十六烷基吡啶氯（0.5%）、氯化钠+三聚磷酸钠+啤酒花β酸（0.00055%）。在混合后立即、储存（4°C 下 24 小时）和烹饪至 65°C 后，对 30 g 样品进行 pH 值和总微生物及 rifampicin-resistant 大肠杆菌 O157:H7（接种物）种群分析。仅在储存和烹饪后测量脂肪和水分含量以及水活度；烹饪损失也被确定。牛肉类型对微生物计数、pH 值和水活度的影响可以忽略不计。除了用十六烷基吡啶氯处理的样品外，腌制溶液在立即或储存后对微生物计数没有任何减少，而十六烷基吡啶氯处理的样品在储存后可将病原体计数降低约 1 个对数周期（P <0.05）。烹饪可使病原体计数减少 1.5 至 2.5 个对数，而用十六烷基吡啶氯处理的样品与任何其他处理相比，计数最低（P <0.05）。这些数据可能有助于开发/改进盐水腌制配方，以控制水分增强牛肉产品中的大肠杆菌 O157:H7。
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