Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions
- Author
- Inge Van Damme (UGent) , S Varalakshmi, Lieven De Zutter (UGent) , Els Vossen (UGent) and Stefaan De Smet (UGent)
- Organization
- Abstract
- Dry-aging of beef comprises the storage of carcasses and (sub)primal cuts at a low temperature and relative humidity for a prolonged period, aiming to increase the sensory quality of meat. Limited data are available on the survival and potential growth of pathogens on the surface of beef during dry-aging. Therefore, this study evaluates the changes in Salmonella, Shiga toxin-producing Escherichia coli O157:H7 and Listeria monocytogenes counts during dry-aging. A mixture of pathogenic strains was inoculated on the surface of beef loins, which were stored under four different process conditions (2 degrees C and 6 degrees C x relative humidity 75 and 85% during 42 days). Salmonella and E. coli O157:H7 counts significantly decreased during dry-aging. The daily reductions varied from -0.07 to -0.14 log(10) CFU and from -0.09 to -0.14 log(10) CFU, respectively, depending on the loin, matrix and condition. The reduction of L. monocytogenes was slower, with a maximum of -0.07 log(10) CFU/day. L. monocytogenes counts increased with 1.0 log(10) CFU on the lean meat of one loin with pH > 6.0 at the end of dry-aging, indicating that this pathogen can potentially grow under certain dry-aging conditions.
- Keywords
- Microbiology, Food Science, Dry aging, Meat, Food safety, Process hygiene, Salmonella, STEC, Listeria, PREVALENCE, CATTLE, CARCASSES, SURVIVAL, BAG
Downloads
-
accepted manuscript 2022-02-04.pdf
- full text (Accepted manuscript)
- |
- open access
- |
- |
- 906.18 KB
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 578.58 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8739010
- MLA
- Van Damme, Inge, et al. “Decrease of Salmonella and Escherichia Coli O157:H7 Counts during Dry-Aging of Beef but Potential Growth of Listeria Monocytogenes under Certain Dry-Aging Conditions.” FOOD MICROBIOLOGY, vol. 104, 2022, doi:10.1016/j.fm.2022.104000.
- APA
- Van Damme, I., Varalakshmi, S., De Zutter, L., Vossen, E., & De Smet, S. (2022). Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions. FOOD MICROBIOLOGY, 104. https://doi.org/10.1016/j.fm.2022.104000
- Chicago author-date
- Van Damme, Inge, S Varalakshmi, Lieven De Zutter, Els Vossen, and Stefaan De Smet. 2022. “Decrease of Salmonella and Escherichia Coli O157:H7 Counts during Dry-Aging of Beef but Potential Growth of Listeria Monocytogenes under Certain Dry-Aging Conditions.” FOOD MICROBIOLOGY 104. https://doi.org/10.1016/j.fm.2022.104000.
- Chicago author-date (all authors)
- Van Damme, Inge, S Varalakshmi, Lieven De Zutter, Els Vossen, and Stefaan De Smet. 2022. “Decrease of Salmonella and Escherichia Coli O157:H7 Counts during Dry-Aging of Beef but Potential Growth of Listeria Monocytogenes under Certain Dry-Aging Conditions.” FOOD MICROBIOLOGY 104. doi:10.1016/j.fm.2022.104000.
- Vancouver
- 1.Van Damme I, Varalakshmi S, De Zutter L, Vossen E, De Smet S. Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions. FOOD MICROBIOLOGY. 2022;104.
- IEEE
- [1]I. Van Damme, S. Varalakshmi, L. De Zutter, E. Vossen, and S. De Smet, “Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions,” FOOD MICROBIOLOGY, vol. 104, 2022.
@article{8739010,
abstract = {{Dry-aging of beef comprises the storage of carcasses and (sub)primal cuts at a low temperature and relative humidity for a prolonged period, aiming to increase the sensory quality of meat. Limited data are available on the survival and potential growth of pathogens on the surface of beef during dry-aging. Therefore, this study evaluates the changes in Salmonella, Shiga toxin-producing Escherichia coli O157:H7 and Listeria monocytogenes counts during dry-aging. A mixture of pathogenic strains was inoculated on the surface of beef loins, which were stored under four different process conditions (2 degrees C and 6 degrees C x relative humidity 75 and 85% during 42 days). Salmonella and E. coli O157:H7 counts significantly decreased during dry-aging. The daily reductions varied from -0.07 to -0.14 log(10) CFU and from -0.09 to -0.14 log(10) CFU, respectively, depending on the loin, matrix and condition. The reduction of L. monocytogenes was slower, with a maximum of -0.07 log(10) CFU/day. L. monocytogenes counts increased with 1.0 log(10) CFU on the lean meat of one loin with pH > 6.0 at the end of dry-aging, indicating that this pathogen can potentially grow under certain dry-aging conditions.}},
articleno = {{104000}},
author = {{Van Damme, Inge and Varalakshmi, S and De Zutter, Lieven and Vossen, Els and De Smet, Stefaan}},
issn = {{0740-0020}},
journal = {{FOOD MICROBIOLOGY}},
keywords = {{Microbiology,Food Science,Dry aging,Meat,Food safety,Process hygiene,Salmonella,STEC,Listeria,PREVALENCE,CATTLE,CARCASSES,SURVIVAL,BAG}},
language = {{eng}},
pages = {{7}},
title = {{Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions}},
url = {{http://doi.org/10.1016/j.fm.2022.104000}},
volume = {{104}},
year = {{2022}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: