ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

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:

Authors : ;

Page : 1-5

Keywords : Shiga toxin; Escherichia coli; Beefs; Cooking;

Source : Downloadexternal Find it from : Google Scholarexternal

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.

Last modified: 2016-12-22 19:13:54