Concentration-dependent inhibition of Escherichia coli O157: H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil

Liliana Rounds, Cody M. Havens, Yelena Feinstein, Mendel Friedman, Sadhana Ravishankar

Research output: Contribution to journalArticle

26 Scopus citations

Abstract

The effects of plant compounds on Escherichia coli O157:H7 and two major heat-induced heterocyclic amines (HCAs) MeIQx and PhIP in grilled ground beef patties were determined. Ground beef with added apple and olive extracts, onion powder, and clove bud oil was inoculated with E. coli O157:H7 (107CFU/g) and cooked to reach 45°C at the geometric center, flipped and then cooked for another 5min. Cooled samples were taken for microbiological and HCA analyses. Olive extract at 3% reduced E. coli O157:H7 to below detection. Reductions of up to 1 log were achieved with apple extract. Olive and apple extracts reduced MeIQx by up to 49.1 and 50.9% and PhIP by up to 50.6 and 65.2%, respectively. Onion powder reduced MeIQx and PhIP by 47 and 80.7%, respectively. Inactivation of E. coli O157:H7 and suppression of HCAs in grilled meat were achieved by optimized amounts of selected plant compounds.

Original languageEnglish (US)
Pages (from-to)461-467
Number of pages7
JournalMeat Science
Volume94
Issue number4
DOIs
StatePublished - Aug 1 2013

Keywords

  • Apple and olive extracts
  • Clove bud oil
  • E. coli O157:H7
  • Ground beef patties
  • Heterocyclic amines
  • Onion powder

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Concentration-dependent inhibition of Escherichia coli O157: H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil'. Together they form a unique fingerprint.

  • Cite this