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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]
Copyright of Food Microbiology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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PubType: Academic Journal
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  Data: 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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  Data: <searchLink fieldCode="AR" term="%22Li%2C+Qiongzhen%22">Li, Qiongzhen</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Logue%2C+Catherine+M%2E%22">Logue, Catherine M.</searchLink><i> catherine.logue@ndsu.nodak.edu</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Microbiology%22">Food Microbiology</searchLink>. Oct2005, Vol. 22 Issue 5, p415-421. 7p.
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  Data: <searchLink fieldCode="DE" term="%22Escherichia+coli%22">Escherichia coli</searchLink><br /><searchLink fieldCode="DE" term="%22Pseudomonas%22">Pseudomonas</searchLink><br /><searchLink fieldCode="DE" term="%22Bison%22">Bison</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink><br /><searchLink fieldCode="DE" term="%22Escherichia%22">Escherichia</searchLink>
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  Data: 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]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food Microbiology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Bison
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              Text: Oct2005
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