Department of Food Science, Ginling College, Nanjing Normal University, Nanjing 210097, PR China.
Department of Food Science, The Pennsylvania State University, University Park, 202 Rodney A. Erickson Food Science Building, PA 16802, USA.
Meat Sci. 2015 Apr;102:22-6. doi: 10.1016/j.meatsci.2014.12.001. Epub 2014 Dec 5.
High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in ground beef. This study investigated the efficacy of short and repeated HPP treatments to reduce non-O157:H7 STEC inoculated into ground beef. Irradiated ground beef patties (80:20, 90:10 [lean:fat]) were inoculated with pairs of E. coli serogroups O103, O111, O26, O145, O121, O45, O157:H7, and DH5α, vacuum-packaged and high-pressure processed (four, 60 s cycles, 400 MPa, 17°C). Surviving E. coli populations were enumerated on Rainbow Agar O157 and Tryptic Soy Agar. HPP treatments produced >2.0 log₁₀ CFU/g reductions of each E. coli serogroup, and reductions ranged from 2.35-3.88 and 2.26-4.31 log₁₀ CFU/g in 80:20 and 90:10 samples, respectively. These results suggest that HPP could be an effective, post-processing intervention to reduce the risk of non-O157:H7 STEC contamination in ground beef.
高压处理（HPP）已被证明可有效减少肉制品中的大肠杆菌 O157:H7。然而，很少有研究确定 HPP 是否可有效减少碎牛肉中的非 O157:H7 产志贺毒素大肠杆菌（STEC）。本研究调查了短时间和重复 HPP 处理对减少接种到碎牛肉中的非 O157:H7 STEC 的效果。用大肠杆菌血清型 O103、O111、O26、O145、O121、O45、O157:H7 和 DH5α 对辐照碎牛肉饼（80:20、90:10 [瘦肉：脂肪]）进行成对接种，真空包装后进行高压处理（四个，60 秒循环，400 MPa，17°C）。在 Rainbow Agar O157 和 Tryptic Soy Agar 上对存活的大肠杆菌进行计数。HPP 处理使每个大肠杆菌血清群减少了>2.0 log₁₀ CFU/g，在 80:20 和 90:10 样本中分别减少了 2.35-3.88 和 2.26-4.31 log₁₀ CFU/g。这些结果表明，HPP 可能是减少碎牛肉中非 O157:H7 STEC 污染风险的有效后处理干预措施。
