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Article

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed

by
Cristina Saraiva
1,2,3,*,
Sónia Saraiva
1,3,
Luis Patarata
1,2,3,
Maria da Conceição Fontes
1,2,3 and
Conceição Martins
1,2
1
Animal and Veterinary Science Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
2
Department of Veterinary Sciences, School of Agricultural and Veterinary Sciences, UTAD, 5000-801 Vila Real, Portugal
3
Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), 1300-477 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Foods 2023, 12(7), 1420; https://doi.org/10.3390/foods12071420
Submission received: 28 January 2023 / Revised: 5 March 2023 / Accepted: 17 March 2023 / Published: 27 March 2023
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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Abstract

This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef showing high pHu and stored at mild abusive temperatures (9 °C). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (2–3 log CFU/g) of those both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 °C, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On the contrary, the growth of L. monocytogenes was higher in DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperatures, both pathogens grew, achieving high levels in DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) was revealed to be more effective against the development of E. coli O157:H7, therefore, not exceeding levels of 5 log CFU/g at the end of storage, while in L. monocytogenes, it reaches 8 log CFU/g under the same conditions.
Keywords: autochthonous breed; beef; DFD meat; Listeria monocytogenes; Escherichia coli O157:H7; ultimate pH autochthonous breed; beef; DFD meat; Listeria monocytogenes; Escherichia coli O157:H7; ultimate pH

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MDPI and ACS Style

Saraiva, C.; Saraiva, S.; Patarata, L.; da Conceição Fontes, M.; Martins, C. Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed. Foods 2023, 12, 1420. https://doi.org/10.3390/foods12071420

AMA Style

Saraiva C, Saraiva S, Patarata L, da Conceição Fontes M, Martins C. Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed. Foods. 2023; 12(7):1420. https://doi.org/10.3390/foods12071420

Chicago/Turabian Style

Saraiva, Cristina, Sónia Saraiva, Luis Patarata, Maria da Conceição Fontes, and Conceição Martins. 2023. "Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed" Foods 12, no. 7: 1420. https://doi.org/10.3390/foods12071420

APA Style

Saraiva, C., Saraiva, S., Patarata, L., da Conceição Fontes, M., & Martins, C. (2023). Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed. Foods, 12(7), 1420. https://doi.org/10.3390/foods12071420

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