Cooking Inactivation of Shiga Toxin Producing Escherichia coli (STEC) in Non-intact Beefs?a mini-Review
Journal: Journal of Food Processing & Beverages (Vol.2, No. 1)Publication Date: 2014-06-30
Authors : Cangliang Shen;
Page : 1-5
Keywords : Shiga toxin; Escherichia coli; Beefs; Cooking;
Abstract
Scherichia coli O157:H7 and Non-O157 shiga toxin producing E.coli (STEC) serogroups O26, O45, O103, O111, O121, or O145 are both considered adulterated in non-intact beefs. Forty to fifty-eight percent of U.S. consumers prefer to order beef steaks of medium rare to rare status. From 2000 to 2007, undercooked non-intact beef products have been involved in several outbreaks in the United States due to contamination with E. coli O157:H7.Traditional cooking practices of non-intact beef steaks contaminated with Non-O157 STEC may result in the same food safety risks as shown in E. coli O157:H7 through consumption of undercooked contaminated products. This mini-review focuses on the research advances in recent 10 years to evaluate the effectiveness of cooking inactivation of E. coli O157:H7 and Non-O157 STEC contaminated in ground beef, mechanical tenderized beef, and moisture enhanced non-intact beef.
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