Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations
Escherichia coli O157: H7 is one of the most important pathogens in ground beef, and the risk of contamination compromises its safety and quality. Thermal treatments are the main option to ensure food safety; although, the use of additional barriers such as the addition of antimicrobial agents incre...
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Universidad de Sonora
2021
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biotecnia-article-13722022-05-31T17:38:57Z Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations Predicción de la resistencia térmica de Escherichia coli O157:H7 en carne molida de res en función de la temperatura y las concentraciones de carvacrol y grasa López-Pino, Jorge Isaac Valenzuela-Melendres, Martin Camou, Juan Pedro González-Ríos, Humberto Ayala-Zavala, Fernando Peña-Ramos, Aida thermal resistance, natural antimicrobials, meat safety, response surface methodology resistencia térmica, antimicrobianos naturales, inocuidad de la carne, metodología de superficie de respuesta Escherichia coli O157: H7 is one of the most important pathogens in ground beef, and the risk of contamination compromises its safety and quality. Thermal treatments are the main option to ensure food safety; although, the use of additional barriers such as the addition of antimicrobial agents increases safety margins against pathogens growth. In this work the effects and interactions of temperature (55-65 °C), carvacrol (0-2%) and fat (5-20%) on thermal resistance (D-value) of E. coli O157: H7 in ground beef were evaluated using response surface methodology. Temperature was the main factor of inactivation, while fat exhibited a protective effect over the pathogen survival. There was an interaction effect between fat and carvacrol, at high concentrations of fat the carvacrol favored the inactivation of the pathogen. The optimal combination of fat, carvacrol and temperatura that ensure the highest inactivation of the pathogen was 63°C, 11% fat and 1.6% carvacrol. The obtained model allow to predict the thermal resistance of E. coli O157: H7 in any combination of temperature, carvacrol and fat, within the limits studied. Escherichia coli O157: H7 es uno de los patógenos más importantes que contaminan la carne y comprometen su seguridad y calidad. Los tratamientos térmicos son la opción principal para garantizar la inocuidad; aunque el uso de barreras adicionales como la adición de agentes antimicrobianos, aumentan los márgenes de seguridad contra los patógenos. En este trabajo se evaluó el efecto y las interacciones de temperatura (55-65 °C), carvacrol (0-2%) y grasa (5-20%) sobre la resistencia térmica (valor D) de Escherichia coli O157: H7 en carne molida de res utilizando la metodología de superficie de respuesta. La temperatura fue el principal factor de inactivación y la grasa mostró un efecto protector sobre el patógeno. Hubo un efecto de interacción entre la grasa y el carvacrol, a altas concentraciones de grasa el carvacrol disminuyó la resistencia del patógeno. La combinación óptima de grasa, carvacrol y temperatura que minimizan los valores D fue 63 °C, 11% de grasa y 1.6% de carvacrol. El modelo obtenido permite predecir la resistencia térmica de E. coli O157: H7 en cualquier combinación de temperatura, carvacrol y grasa, dentro de los límites estudiados. Universidad de Sonora 2021-06-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372 10.18633/biotecnia.v23i2.1372 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto; 47-54 Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto; 47-54 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372/549 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372/610 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
López-Pino, Jorge Isaac Valenzuela-Melendres, Martin Camou, Juan Pedro González-Ríos, Humberto Ayala-Zavala, Fernando Peña-Ramos, Aida |
| spellingShingle |
López-Pino, Jorge Isaac Valenzuela-Melendres, Martin Camou, Juan Pedro González-Ríos, Humberto Ayala-Zavala, Fernando Peña-Ramos, Aida Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| author_facet |
López-Pino, Jorge Isaac Valenzuela-Melendres, Martin Camou, Juan Pedro González-Ríos, Humberto Ayala-Zavala, Fernando Peña-Ramos, Aida |
| author_sort |
López-Pino, Jorge Isaac |
| title |
Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| title_short |
Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| title_full |
Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| title_fullStr |
Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| title_full_unstemmed |
Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| title_sort |
prediction of the thermal resistance of escherichia coli o157:h7 in ground beef as a function of temperature, carvacrol and fat concentrations |
| description |
Escherichia coli O157: H7 is one of the most important pathogens in ground beef, and the risk of contamination compromises its safety and quality. Thermal treatments are the main option to ensure food safety; although, the use of additional barriers such as the addition of antimicrobial agents increases safety margins against pathogens growth. In this work the effects and interactions of temperature (55-65 °C), carvacrol (0-2%) and fat (5-20%) on thermal resistance (D-value) of E. coli O157: H7 in ground beef were evaluated using response surface methodology. Temperature was the main factor of inactivation, while fat exhibited a protective effect over the pathogen survival. There was an interaction effect between fat and carvacrol, at high concentrations of fat the carvacrol favored the inactivation of the pathogen. The optimal combination of fat, carvacrol and temperatura that ensure the highest inactivation of the pathogen was 63°C, 11% fat and 1.6% carvacrol. The obtained model allow to predict the thermal resistance of E. coli O157: H7 in any combination of temperature, carvacrol and fat, within the limits studied. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372 |
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