Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties

Authors

R. Estrada-Munoz
Elizabeth A.E. Boyle
James L. Marsden

Keywords

Cattlemen's Day, 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

Abstract

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.

Recommended Citation

Estrada-Munoz, R.; Boyle, Elizabeth A.E.; and Marsden, James L. (1997) "Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1900