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1997; Kansas Agricultural Experiment Station contribution; no. 97-309-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783; Beef; Liquid smoke; Escherichia coli O157:H7; Ground beef
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Full-Text Articles in Life Sciences
Liquid Smoke Effects On Escherichia Coli O157:H7 In Beef Trimmings And Ground Beef Patties, R. Estrada-Munoz, Elizabeth A.E. Boyle, James L. Marsden
Liquid Smoke Effects On Escherichia Coli O157:H7 In Beef Trimmings And Ground Beef Patties, R. Estrada-Munoz, Elizabeth A.E. Boyle, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS and by 1.2, 2.0, 1.6, and 2.3 log 10 cfu/g after the trimmings were formed into patties and tested or stored under refrigeration for 1, 2, and 3 days, respectively (2 log10 reduction represents 99%) Thus, LS could make beef-containing products safer with respect to foodborne pathogens.