Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions.
Food Microbiol
; 104: 104000, 2022 Jun.
Article
in En
| MEDLINE
| ID: mdl-35287819
ABSTRACT
Dry-aging of beef comprises the storage of carcasses and (sub)primal cuts at a low temperature and relative humidity for a prolonged period, aiming to increase the sensory quality of meat. Limited data are available on the survival and potential growth of pathogens on the surface of beef during dry-aging. Therefore, this study evaluates the changes in Salmonella, Shiga toxin-producing Escherichia coli O157H7 and Listeria monocytogenes counts during dry-aging. A mixture of pathogenic strains was inoculated on the surface of beef loins, which were stored under four different process conditions (2 °C and 6 °C × relative humidity 75 and 85% during 42 days). Salmonella and E. coli O157H7 counts significantly decreased during dry-aging. The daily reductions varied from -0.07 to -0.14 log10 CFU and from -0.09 to -0.14 log10 CFU, respectively, depending on the loin, matrix and condition. The reduction of L. monocytogenes was slower, with a maximum of -0.07 log10 CFU/day. L. monocytogenes counts increased with 1.0 log10 CFU on the lean meat of one loin with pH > 6.0 at the end of dry-aging, indicating that this pathogen can potentially grow under certain dry-aging conditions.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Escherichia coli O157
/
Listeria monocytogenes
Limits:
Animals
Language:
En
Journal:
Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2022
Document type:
Article