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| Saad,Susana M.I.; Franco,Bernadette D.G.M.. |
| Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Escherichia coli O157:H7; Antagonism; Ground beef. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300015 |
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| Chirinos,Rodolfo R.O.; Vizeu,Dirceu M.; Destro,Maria Teresa; Franco,Bernadette D.G.M.; Landgraf,Mariza. |
| Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamburger; Patties; Escherichia coli O157:H7; Food irradiation; Gamma radiation. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
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