Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef

• DOI: 10.1111/jfpp.13402
• Publication Date: 2017-07-05T10:24:38Z
• Authors: Ana Paula A. A. S...; Anna C. V. C. S. ...; Bruno R. C. Costa...; Julia S. Simoes; Pedro H. N. Panze...; Marion P. Costa; Robson M. Franco; Teófilo J. P. Silva; Carlos A. Conte-J...
• Keywords: Mesophile; Meat packing industry

The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and economy Brazilian beef industry. In this context, the application lactic acid (LA) is an efficient practice employed reduce bacterial count without compromising consumer safety. Our aim was verify inhibitory effect LA combined with aging different packaging on EC its effects color. counts concentration dependent during storage, T2 (10% added) demonstrating greater (p < .05) reductions than T1 (5% added). Aging did not affect > counts, however reduced total aerobic mesophilic bacteria. promoted a decrease redness after storage. treatment (T2) reduction in E. O157:H7, despite Practical applications present data evidence breakthrough researches once evaluate aging, package influence these technologies Moreover, presented allow clarifying meat industry about potential use preservation beef.