Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef. Issue 1 (5th July 2017)

• Record Type: Journal Article
• Authors: Salim, Ana Paula A. A.; Canto, Anna C. V. C. S.; Costa‐Lima, Bruno R. C.; Simoes, Julia S.; Panzenhagen, Pedro H. N.; Costa, Marion P.; Franco, Robson M.; Silva, Teófilo J. P.; Conte‐Junior, Carlos A.
• Is Part Of: Journal of food processing and preservation. Volume 42:Issue 1(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-07-05
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.13402
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater ( p < .05) reductions than T1 (5% of LA added). Aging did not affect ( p > .05) EC counts, however reduced ( p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness ( p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color. Practical applications: The present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.