Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef.

@article{Juneja2008CarvacrolAC,
  title={Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef.},
  author={Vijay K. Juneja and Mendel Friedman},
  journal={Journal of food protection},
  year={2008},
  volume={71 8},
  pages={1604-11}
}
The heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of the antimicrobials carvacrol and cinnamaldehyde was tested at temperatures ranging from 55 to 62.5 degrees C. Inoculated meat packaged in bags was completely immersed in a circulating water bath, cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5 degrees C, and then held for predetermined lengths of time ranging from 210 min at 55 degrees C to 5 min at 62… CONTINUE READING

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