Department of Veterinary Science and Microbiology, University of Arizona, 1117 E. Lowell Street, Tucson, AZ 85721, USA.
Meat Sci. 2013 Aug;94(4):461-7. doi: 10.1016/j.meatsci.2013.03.010. Epub 2013 Mar 15.
The effects of plant compounds on Escherichia coli O157:H7 and two major heat-induced heterocyclic amines (HCAs) MeIQx and PhIP in grilled ground beef patties were determined. Ground beef with added apple and olive extracts, onion powder, and clove bud oil was inoculated with E. coli O157:H7 (10⁷ CFU/g) and cooked to reach 45 °C at the geometric center, flipped and then cooked for another 5 min. Cooled samples were taken for microbiological and HCA analyses. Olive extract at 3% reduced E. coli O157:H7 to below detection. Reductions of up to 1 log were achieved with apple extract. Olive and apple extracts reduced MeIQx by up to 49.1 and 50.9% and PhIP by up to 50.6 and 65.2%, respectively. Onion powder reduced MeIQx and PhIP by 47 and 80.7%, respectively. Inactivation of E. coli O157:H7 and suppression of HCAs in grilled meat were achieved by optimized amounts of selected plant compounds.
研究了植物化合物对大肠杆菌 O157:H7 以及两种主要的热诱导杂环胺（HCAs）MeIQx 和 PhIP 在烤碎牛肉饼中的影响。添加了苹果和橄榄油提取物、洋葱粉和丁香花蕾油的碎牛肉用大肠杆菌 O157:H7（10⁷ CFU/g）接种，在几何中心加热至 45°C，翻面后再煮 5 分钟。冷却后的样品用于微生物和 HCA 分析。3%的橄榄油提取物可将大肠杆菌 O157:H7 减少至检测限以下。苹果提取物可将其减少多达 1 个对数级。橄榄油和苹果提取物可将 MeIQx 减少多达 49.1%和 50.9%，PhIP 减少多达 50.6%和 65.2%。洋葱粉可将 MeIQx 和 PhIP 分别减少 47%和 80.7%。通过优化选择的植物化合物的用量，可以实现对大肠杆菌 O157:H7 的失活和对烤肉类中 HCAs 的抑制。
