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dc.contributor.authorBolton, Declan J.*
dc.contributor.authorByrne, Catriona*
dc.contributor.authorCatarame, Terese*
dc.contributor.authorSheridan, James J.*
dc.date.accessioned2012-08-30T09:10:24Z
dc.date.available2012-08-30T09:10:24Z
dc.date.issued2001-04
dc.identifier.citationControl of escherichia coli 0157:H7 in beefburgers. The National Food Centre Research Report No. 29. Declan J. Bolton et al. Dublin; Teagasc, 2001. ISBN 1841701882en_GB
dc.identifier.isbn1841701882
dc.identifier.urihttp://hdl.handle.net/11019/114
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe inactivation of E. coli O157:H7 by heating, freezing, pulsed electric field, sodium lactate, lactic acid and citric acid, alone or in combination was investigated. The industrial process for beefburger manufacture did not significantly reduce E.coli O157:H7 numbers regardless of the burger recipe and method of tempering used. Fast freezing of the burgers (to -18°C in 30 minutes as opposed to 36 hours), pulsed electric field, sodium lactate, lactic acid and citric acid, individually and in combination, did not significantly reduce E. coli O157:H7 numbers when applied at different stages throughout the beef burger manufacturing process. Beefburger safety is therefore reliant on proper storage, handling and thermal processing in the domestic or catering kitchen. The lethal effect of thermal processing may be enhanced by the addition of sodium lactate to the burger during mixing. These results are presented and discussed.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 29
dc.subjectEscherichia coli 0157:H7en_GB
dc.subjectE. colien_GB
dc.subjectBeef burgersen_GB
dc.subjectBeef processingen_GB
dc.subjectThermal processingen_GB
dc.titleControl of escherichia coli 0157:H7 in beefburgersen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4578
refterms.dateFOA2018-01-12T07:30:59Z


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