Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef. (December 2017)

• Record Type: Journal Article
• Authors: Kang, Dacheng; Jiang, Yuhe; Xing, Lujuan; Zhou, Guanghong; Zhang, Wangang
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 717
• Page End: 727
• Publication Date: 2017-12
• Subjects: Ultrasound -- Escherichia coli -- Bacillus cereus -- Weibull modeling -- Hydrogen peroxide -- Cell particle size distribution; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.062
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The objective of this study was to evaluate the effects of ultrasound on the number of Escherichia coli O157:H7 and vegetative cells of Bacillus cereus in brining and beef during the curing processing. The mechanisms of the inactivation for the pathogens were preliminarily explored. The ultrasound intensity (2.39, 6.23, 11.32 and 20.96 W cm − 2 ) and sonication time (30, 60, 90 and 120 min) at 10 °C were assessed in brine and meat. Plate count data indicated that 20.96 W cm − 2 for 120 min was the optimal treatment for bacterial reductions. E. coli O157:H7 was more susceptible to ultrasonic treatment in the first 30 min than B. cereus in brine. However, a similar reduction percentage with around 40% in both cultures could be achieved when sonicated for 120 min. Good fitness of Weibull model ( R 2 > 0.98; RMSE < 0.12) was obtained with the distinct shape of the curves which predicted microbial inactivation by ultrasound in salt solution (6%). The production of hydrogen peroxide in brine by ultrasound confirmed the effects of ultrasound on the inactivation of microorganisms during the curing processing. The particle size distribution of bacterial and cell fluorescence staining analysis showed that ultrasound could result in the formation of cell fragments through destroying the integrality of the membrane of E. coli O157:H7 and B. cereus . However, the promoting effect of ultrasound on the number of bacteria in beef suggested that the sanitation conditions of equipment and raw meat must be paid attention when applying ultrasound for curing procedure. Graphical abstract: Highlights: The amount of bacteria in beef could be increased by PUS assisted curing. Good fitness of Weibull model in the two bacteria that treated by PUS in brining. H2 O2 produced by PUS could assist microbial inactivation. PUS induced cell fragments through destroying the integrality of bacteria membrane.