Effect of two antimicrobials against Escherichia coli O157:H7 and study of their quality characteristics when used in conjunction with multi-needle injection of whole muscle non-intact beef
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Mechanically tenderized beef products have been linked to recent outbreaks due to Escherichia coli O157:H7. Internalization of E. coli O157:H7 during mechanical tenderization has been reported by researchers. The objectives of this study were to determine the effect of two commercial antimicrobials, IONAL® LC and MOstatin™ V (World Technology Ingredients Inc., Jefferson, GA) in the enhancement solution as an intervention against E. coli O157:H7 after multi-needle injection of beef top rounds and top sirloins and to study their effect on the quality and sensory characteristics of steaks and roasts obtained from these muscles. Evidence of effectiveness of the two antimicrobials against E. coli O157:H7, translocation of E. coli O157:H7 and effectiveness of oven roasting against E. coli O157:H7 was documented. The inclusion of antimicrobials controlled the growth of psychrotropic organisms and does not affect the quality or sensory characteristics.