Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging

Shiga-like toxin producing Escherichia coli is still an important public issue which causes extremely dangerous health problems. This study was planned in order to examine the inhibitory effect of Modified Atmosphere Packaging application on E. coli O157 and O157: H7. The purposes of the present study were to detect E. coli O157 and O157: H7 strains from ground and cubed beef. A total of 100 MAP cattle meat products (50 minced meat, 50 meat cubes) were collected from the markets and butchers in Samsun province between May and October 2013. According to results, 1(1/50-2%) E. coli O157 and 1(1/50-2%) E. coli O157: H7 strains isolated from 50 ground beef samples, while 1 (1/50-2%) E. coli O157 strain was identified from 50 cubed beef samples. It was determined that E. coli O157 isolate obtained from the MAP ground beef carried stx1, stx2 genes; E. coli O157: H7 isolate carried stx1, stx2, eaeA and hylA genes while E. coli O157 isolate obtained from the MAP cubed meat only carried the stx2 gene. In antibiogram test, both E. coli O157 isolates were resistant to streptomycin and one E. coli O157: H7 isolate was resistant to streptomycin, cephalothin and tetracycline. As a consequence; in order to protect public health, products should be kept in proper hygienic and technical conditions during sale and storage and use of uncontrolled antibiotics should be avoided.

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Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

Journal of Food Protection ◽

10.4315/0362-028x-71.6.1237 ◽

2008 ◽

Vol 71 (6) ◽

pp. 1237-1243 ◽

Cited By ~ 28

Author(s):

M. TURGIS ◽

J. HAN ◽

J. BORSA ◽

M. LACROIX

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Essential Oils ◽

Shelf Life ◽

Pathogenic Bacteria ◽

Combined Treatment ◽

Modified Atmosphere Packaging ◽

Ground Beef ◽

Aerobic Bacteria ◽

Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

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Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging

Meat Science ◽

10.1016/0309-1740(95)00006-7 ◽

1995 ◽

Vol 41 (3) ◽

pp. 237-250 ◽

Cited By ~ 93

Author(s):

M.C. Lanari ◽

D.M. Schaefer ◽

K.K. Scheller

Keyword(s):

Vitamin E ◽

Modified Atmosphere Packaging ◽

Dietary Vitamin ◽

Modified Atmosphere ◽

Vitamin E Supplementation

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Maintenance of Safety and Quality of Refrigerated Ready-to-Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02244.x ◽

2011 ◽

Vol 76 (6) ◽

pp. M413-M420 ◽

Cited By ~ 7

Author(s):

Gurbuz Gunes ◽

Aylin Ozturk ◽

Neriman Yilmaz ◽

Beraat Ozcelik

Keyword(s):

Gamma Irradiation ◽

Modified Atmosphere Packaging ◽

Ground Beef ◽

Modified Atmosphere

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Effect of Selected Plant Essential Oils or Their Constituents and Modified Atmosphere Packaging on the Radiosensitivity of Escherichia coli O157:H7 and Salmonella Typhi in Ground Beef

Journal of Food Protection ◽

10.4315/0362-028x-71.3.516 ◽

2008 ◽

Vol 71 (3) ◽

pp. 516-521 ◽

Cited By ~ 39

Author(s):

M. TURGIS ◽

J. BORSA ◽

M. MILLETTE ◽

S. SALMIERI ◽

M. LACROIX

Keyword(s):

Escherichia Coli ◽

Essential Oils ◽

Modified Atmosphere Packaging ◽

Ground Beef ◽

Radiation Sensitivity ◽

Salmonella Typhi ◽

Modified Atmosphere ◽

Plant Essential Oils ◽

E Coli

Twenty-six different essential oils were tested for their efficiency to increase the relative radiosensitivity of Escherichia coli and Salmonella Typhi in medium-fat ground beef (23% fat). Ground beef was inoculated with E. coli O157:H7 or Salmonella (106 CFU/g), and each essential oil or one of their main constituents was added separately at a concentration of 0.5% (wt/wt). Meat samples (10 g) were packed under air or under modified atmosphere and irradiated at doses from 0 to 1 kGy for the determination of the D10-value of E. coli O157:H7, and from 0 to 1.75 kGy for the determination of the D10-value of Salmonella Typhi. Depending on the compound tested, the relative radiation sensitivity increased from 1 to 3.57 for E. coli O157:H7 and from 1 to 3.26 for Salmonella Typhi. Addition of essential oils or their constituents before irradiation also reduced the irradiation dose needed to eliminate both pathogens. In the presence of Chinese cinnamon or Spanish oregano essential oils, the minimum doses required to eliminate the bacteria were reduced from 1.2 to 0.35 and from 1.4 to 0.5 for E. coli O157:H7 and Salmonella Typhi, respectively. Cinnamon, oregano, and mustard essential oils were the most effective radiosensitizers.

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Note. Effect of a cryoprotectant agent (sodium tripolyphosphate) on hake slices preserved in modified atmosphere packaging/Nota. Efecto de un crioprotector (tripolyphosphate sódico) sobre merluza en rodajas envasada en atmósfera modificada

Food Science and Technology International ◽

10.1177/108201329600200305 ◽

1996 ◽

Vol 2 (3) ◽

pp. 177-181 ◽

Cited By ~ 13

Author(s):

J.A. Alvarez ◽

R. Pozo ◽

L. Pastoriza

Keyword(s):

Quality Control ◽

Shelf Life ◽

Sodium Tripolyphosphate ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Chemical Parameters ◽

Control Factors

Fresh hake slices packed in a modified atmosphere with a cryoprotectant agent (sodium tripolyphosphate) and under chilling conditions showed a reduction of exudate production. However, no improvement was achieved in microbiological and chemical parameters used as quality control factors compared with those packed only in a modified atmosphere (MAP). Thus final results concluded that the shelf-life of fresh hake slices packed using MAP and sodium tripolyphosphate was shorter than the shelf-life of fresh hake slices packed using only MAP.

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