B- Storage of There was no growth of Buchanan, R.L., and E. coli E. coli E. coli O157:H7 growth O157:H7 at O157:H7 below 46.4°F (8°C), and Klawitter. 1992. The effect various slow to no growth when salt levels of incubation temperature, temperatures, were above 20g/L. pH ranging from initial pH, and sodium NaCl levels and 4.5 to 8.5 did not greatly effect growth. chloride on the growth pH levels All combinations of salt, ranging from kinetics of Escherichia coli 5 g/L to 35 g/L, pH (4.5 to 8.5) and O157:H7. Food temperature 82.4°F (28°C) and higher Microbiology. 9 (3) grew O157:H7. E. coli B Growth of Addition of smoke Some smoke products can inhibit E. B. L. L. – (liquid or solid), at and and C. Aristimuño. monocytogenes, A. monocytogenes, , A. hydrophila, Y. and the manufacturers’ for up to 21 days, but 2001. Antibacterial activity hydrophila, Y. enterocolitica L. recommended and of smoke wood condensates enterocolitica monocytogenes Y. enterocolitica level, to products show no log reduction in that time. against Aeromonas and held at 41°F hydrophila, Yersinia (5°C) for up to 21 and enterocolitica Listeria days. at low monocytogenes temperature. Food Microbiology. 18 (4) 387 – 393. Chopping B Chopping beef in a Once a batch has been contaminated Flores, Rolando A. 2003. E.coli – O157:H7 bowl chopper for with O157:H7 the bacteria are Distribution of E.coli Escherichia contamination 60 to 240 seconds spread throughout the batch and O157:H7 in Beef coli without full clean up will contaminate Processed in a subsequent batches. Bowl Cutter. Journal of Food Protection. 67 (2)
B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levels There was no growth of E. coli O157:H7 below 46.4°F (8°C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4°F (28°C) and higher grew E. coli O157:H7. Buchanan, R.L., and Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) B – Growth of L. monocytogenes, A. hydrophila, and Y. enterocolitica Addition of smoke (liquid or solid), at the manufacturers’ recommended level, to products and held at 41°F (5°C) for up to 21 days. Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. E. B. and C. Aristimuño. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 – 393. Chopping B – E.coli O157:H7 contamination Chopping beef in a bowl chopper for 60 to 240 seconds Once a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Bowl Cutter. Journal of Food Protection. 67 (2)