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Open AccessArticle

Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

1
United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
2
Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(3), 360; https://doi.org/10.3390/microorganisms8030360
Received: 3 February 2020 / Revised: 25 February 2020 / Accepted: 26 February 2020 / Published: 3 March 2020
(This article belongs to the Special Issue Antimicrobial Interventions for Raw and Processed Foods)
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs. View Full-Text
Keywords: Shiga toxin-producing Escherichia coli (STEC); high pressure processing; ground meat; meatballs; veal; beef Shiga toxin-producing Escherichia coli (STEC); high pressure processing; ground meat; meatballs; veal; beef
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Porto-Fett, A.C.S.; Jackson-Davis, A.; Kassama, L.S.; Daniel, M.; Oliver, M.; Jung, Y.; Luchansky, J.B. Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms 2020, 8, 360.

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