Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products.

  • S. Pokharel, J C Brooks, +4 authors M M Brashears
  • Published 2016 in Meat science

Abstract

This study evaluated the internalization and cooking susceptibility of seven individual Escherichia coli (STEC) serogroups in surface-inoculated (10(5)log CFU/cm(2)) and vacuum tumbled marinated (30 or 60 min) bottom sirloin steaks. After storage for 14 days (0 to 2°C), flaps were cooked to various endpoint temperatures (55, 60, 65, and 71°C) for evaluation… (More)
DOI: 10.1016/j.meatsci.2016.02.016

Cite this paper

@article{Pokharel2016InternalizationAT, title={Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products.}, author={S. Pokharel and J C Brooks and J N Martin and Ana Ximena Halabi Echeverry and Andrea Parks and Brian M Corliss and M M Brashears}, journal={Meat science}, year={2016}, volume={116}, pages={213-20} }