Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations

Dykes, Gary A. (2006) Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations. Journal of Microbiological Methods, 64 2: 266-274. doi:10.1016/j.mimet.2005.05.006


Author Dykes, Gary A.
Title Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations
Journal name Journal of Microbiological Methods   Check publisher's open access policy
ISSN 0167-7012
Publication date 2006-01-01
Sub-type Article (original research)
DOI 10.1016/j.mimet.2005.05.006
Volume 64
Issue 2
Start page 266
End page 274
Total pages 9
Place of publication Amsterdam
Publisher Elsevier Science Bv
Collection year 2006
Language eng
Subject C1
270301 Bacteriology
730216 Food safety
Abstract This study was undertaken to develop a simple laboratory-based method for simulating the freezing profiles of beef trim so that their effect on E. coli 0157 survival could be better assessed. A commercially available apparatus of the type used for freezing embryos, together with an associated temperature logger and software, was used for this purpose with a -80 degrees C freezer as a heat sink. Four typical beef trim freezing profiles, of different starting temperatures or lengths, were selected and modelled as straight lines for ease of manipulation. A further theoretical profile with an extended freezing plateau was also developed. The laboratory-based setup worked well and the modelled freezing profiles fitted closely to the original data. No change in numbers of any of the strains was apparent for the three simulated profiles of different lengths starting at 25 degrees C. Slight but significant (P < 0.05) decreases in numbers (similar to 0.2 log cfu g(-1)) of all strains were apparent for a profile starting at 12 degrees C. A theoretical version of this profile with a freezing plateau phase extended from 11 h to 17 h resulted in significant (P < 0.05) decreases in numbers (similar to 1.2 log cfu g(-1)) of all strains. Results indicated possible avenues for future research in controlling this pathogen. The method developed in this study proved a useful and cost-effective way for simulating freezing profiles of beef trim. (c) 2005 Elsevier B.V. All rights reserved.
Keyword Escherichia Coli O157
Freezing
Beef
Trim
Biochemical Research Methods
Microbiology
In-ground Beef
Heat-resistance
Patties
Burgers
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2007 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
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Citation counts: TR Web of Science Citation Count  Cited 3 times in Thomson Reuters Web of Science Article | Citations
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Created: Wed, 15 Aug 2007, 18:53:06 EST