Kameník Josef, Dušková Marta, Dorotíková Kateřina, Hušáková Markéta, Ježek František
Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Microorganisms. 2023 Feb 2;11(2):377. doi: 10.3390/microorganisms11020377.
Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MPa/5 min. Some of the samples not treated with HPP were cooked under conditions of 55 °C for 1, 3, or 6 h. HPP of 400 MPa/5 min resulted in a 1-2 log reduction in the STEC count. In contrast, HPP of 600 MPa/5 min led to the elimination of STEC even when inoculated to 6 log CFU/g. Nevertheless, sub-lethally damaged cells were resuscitated after enrichment, and STEC was observed in all samples regardless of the pressure used. STEC was not detected in the samples cooked in a 55 °C water bath for 6 h, even after enrichment. Unfortunately, the temperature of 55 °C negatively affected the texture of the steak tartare. Further experiments are necessary to find an optimal treatment for steak tartare to assure its food safety while preserving the character and quality of this attractive product.
将鞑靼牛排样本用产志贺毒素大肠杆菌（STEC）O91、O146、O153和O156的混合菌液人工污染至3 log和6 log CFU/g的水平。真空包装后，立即在400或600 MPa/5分钟的条件下进行高压处理（HPP）。一些未经过HPP处理的样本在55℃条件下烹饪1、3或6小时。400 MPa/5分钟的HPP处理使STEC数量减少了1 - 2 log。相比之下，600 MPa/5分钟的HPP处理即使在接种量达到6 log CFU/g时也能使STEC被消除。然而，亚致死损伤的细胞在富集后会复苏，并且无论使用何种压力，所有样本中都能观察到STEC。在55℃水浴中烹饪6小时的样本，即使经过富集也未检测到STEC。不幸的是，55℃的温度对鞑靼牛排的质地产生了负面影响。有必要进行进一步的实验，以找到鞑靼牛排的最佳处理方法，在保证其食品安全的同时，保留这种诱人产品的特性和品质。
