1. Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil
- Author
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Sadhana Ravishankar, Yelena Feinstein, Cody M. Havens, Mendel Friedman, and Liliana Rounds
- Subjects
Malus ,Hot Temperature ,Meat ,Syzygium ,medicine.disease_cause ,Escherichia coli O157 ,Magnoliopsida ,Anti-Infective Agents ,Heterocyclic Compounds ,Olea ,Onions ,medicine ,Food microbiology ,Animals ,Humans ,Food science ,Cooking ,Amines ,Escherichia coli ,biology ,Chemistry ,Inoculation ,fungi ,food and beverages ,biology.organism_classification ,Diet ,Olive extract ,Concentration dependent ,Clove Oil ,Food Microbiology ,Cattle ,Plant Preparations ,Food Science - Abstract
The effects of plant compounds on Escherichia coli O157:H7 and two major heat-induced heterocyclic amines (HCAs) MeIQx and PhIP in grilled ground beef patties were determined. Ground beef with added apple and olive extracts, onion powder, and clove bud oil was inoculated with E. coli O157:H7 (10⁷ CFU/g) and cooked to reach 45 °C at the geometric center, flipped and then cooked for another 5 min. Cooled samples were taken for microbiological and HCA analyses. Olive extract at 3% reduced E. coli O157:H7 to below detection. Reductions of up to 1 log were achieved with apple extract. Olive and apple extracts reduced MeIQx by up to 49.1 and 50.9% and PhIP by up to 50.6 and 65.2%, respectively. Onion powder reduced MeIQx and PhIP by 47 and 80.7%, respectively. Inactivation of E. coli O157:H7 and suppression of HCAs in grilled meat were achieved by optimized amounts of selected plant compounds.
- Published
- 2012