Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat,...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9166 https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 https://doi.org/10.1007/s11947-021-02648-5 |
| _version_ | 1855036164745986048 |
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| author | Eccoña Sota, Amparo Cap, Mariana Rodriguez, Anabel Szerman, Natalia Speroni Aguirre, Francisco Jose Vaudagna, Sergio Ramon |
| author_browse | Cap, Mariana Eccoña Sota, Amparo Rodriguez, Anabel Speroni Aguirre, Francisco Jose Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Eccoña Sota, Amparo Cap, Mariana Rodriguez, Anabel Szerman, Natalia Speroni Aguirre, Francisco Jose Vaudagna, Sergio Ramon |
| author_sort | Eccoña Sota, Amparo |
| collection | INTA Digital |
| description | This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation. |
| format | info:ar-repo/semantics/artículo |
| id | INTA9166 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA91662021-04-23T11:39:53Z Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 Eccoña Sota, Amparo Cap, Mariana Rodriguez, Anabel Szerman, Natalia Speroni Aguirre, Francisco Jose Vaudagna, Sergio Ramon Hydrostatic Pressure Minced Meat Beef Presión Hidrostática Escherichia coli Carne Picada Carne de Res High Hydrostatic Pressure Shiga toxin-producing Escherichia coli Beef Patty Formulation Alta Presión Hidrostática Escherichia coli productora de toxina Shiga Formulación de Hamburguesa de Ternera This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina. Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina. Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. 2021-04-23T11:20:25Z 2021-04-23T11:20:25Z 2021-04-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/9166 https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 0960-3085 https://doi.org/10.1007/s11947-021-02648-5 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos. info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral. info:eu-repo/semantics/restrictedAccess application/pdf Springer Food and Bioprocess Technology 14 : 1-5 (May 2021) |
| spellingShingle | Hydrostatic Pressure Minced Meat Beef Presión Hidrostática Escherichia coli Carne Picada Carne de Res High Hydrostatic Pressure Shiga toxin-producing Escherichia coli Beef Patty Formulation Alta Presión Hidrostática Escherichia coli productora de toxina Shiga Formulación de Hamburguesa de Ternera Eccoña Sota, Amparo Cap, Mariana Rodriguez, Anabel Szerman, Natalia Speroni Aguirre, Francisco Jose Vaudagna, Sergio Ramon Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title_full | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title_fullStr | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title_full_unstemmed | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title_short | Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7 |
| title_sort | effects of high hydrostatic pressure and beef patty formulations on the inactivation of native strains of shiga toxin producing escherichia coli o157 h7 |
| topic | Hydrostatic Pressure Minced Meat Beef Presión Hidrostática Escherichia coli Carne Picada Carne de Res High Hydrostatic Pressure Shiga toxin-producing Escherichia coli Beef Patty Formulation Alta Presión Hidrostática Escherichia coli productora de toxina Shiga Formulación de Hamburguesa de Ternera |
| url | http://hdl.handle.net/20.500.12123/9166 https://link.springer.com/article/10.1007%2Fs11947-021-02648-5 https://doi.org/10.1007/s11947-021-02648-5 |
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