Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1372Keywords:
thermal resistance, natural antimicrobials, meat safety, response surface methodologyAbstract
Escherichia coli O157: H7 is one of the most important pathogens in ground beef, and the risk of contamination compromises its safety and quality. Thermal treatments are the main option to ensure food safety; although, the use of additional barriers such as the addition of antimicrobial agents increases safety margins against pathogens growth. In this work the effects and interactions of temperature (55-65 °C), carvacrol (0-2%) and fat (5-20%) on thermal resistance (D-value) of E. coli O157: H7 in ground beef were evaluated using response surface methodology. Temperature was the main factor of inactivation, while fat exhibited a protective effect over the pathogen survival. There was an interaction effect between fat and carvacrol, at high concentrations of fat the carvacrol favored the inactivation of the pathogen. The optimal combination of fat, carvacrol and temperatura that ensure the highest inactivation of the pathogen was 63°C, 11% fat and 1.6% carvacrol. The obtained model allow to predict the thermal resistance of E. coli O157: H7 in any combination of temperature, carvacrol and fat, within the limits studied.
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