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The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10°C

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Title: The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10°C
Authors: Li, Qiongzhen1, Logue, Catherine M. catherine.logue@ndsu.nodak.edu
Source: Food Microbiology. Oct2005, Vol. 22 Issue 5, p415-421. 7p.
Subjects: Escherichia coli, Pseudomonas, Bison, Meat, Escherichia
Abstract: Abstract: This study investigated the growth and survival of Escherichia coli O157:H7 on minced and whole pieces of bison meat. Growth curves of native microflora, including Pseudomonas spp. and Enterobacteriaceae were also generated. A marked E. coli O157:H7 strain was inoculated onto minced and whole pieces of bison meat at an initial level of 1.5log10 cfug−1. The inoculated meat was stored at either 5°C for 28 days or 10°C for 21 days. Survival, but no growth, of E. coli O157:H7 was observed on both forms of bison meat stored at 5°C, while significant growth of the organism was observed at 10°C. E. coli O157:H7 counts on whole pieces were generally higher than counts observed on minced bison meat, and reached their highest population by 14 days, with a total increase of 3.36log10 cfug−1 on whole pieces and 2.12log10 cfu g−1on minced bison meat stored at 10°C. Under the same storage temperature, Pseudomonas spp. and total counts displayed similar growth patterns on both pieces and minced bison meat, while the Enterobacteriaceae showed a slower growth rate. This study showed that the growth of E. coli O157:H7 on bison meat is similar to that observed in studies of beef. [Copyright &y& Elsevier]
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Database: Engineering Source
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Abstract:Abstract: This study investigated the growth and survival of Escherichia coli O157:H7 on minced and whole pieces of bison meat. Growth curves of native microflora, including Pseudomonas spp. and Enterobacteriaceae were also generated. A marked E. coli O157:H7 strain was inoculated onto minced and whole pieces of bison meat at an initial level of 1.5log10 cfug−1. The inoculated meat was stored at either 5°C for 28 days or 10°C for 21 days. Survival, but no growth, of E. coli O157:H7 was observed on both forms of bison meat stored at 5°C, while significant growth of the organism was observed at 10°C. E. coli O157:H7 counts on whole pieces were generally higher than counts observed on minced bison meat, and reached their highest population by 14 days, with a total increase of 3.36log10 cfug−1 on whole pieces and 2.12log10 cfu g−1on minced bison meat stored at 10°C. Under the same storage temperature, Pseudomonas spp. and total counts displayed similar growth patterns on both pieces and minced bison meat, while the Enterobacteriaceae showed a slower growth rate. This study showed that the growth of E. coli O157:H7 on bison meat is similar to that observed in studies of beef. [Copyright &y& Elsevier]
ISSN:07400020
DOI:10.1016/j.fm.2004.09.011