Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Contamination of ground beef with Escherichia coli O157:H7 is a potential health hazard and a continuing concern both for consumers and the food service industry.

The Stomacher® 400 was used to blend beef for 5 five minutes to ensure an even distribution of the organisms in the respective menstruums. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H

food microbiology ground beef escherichia coli 0157 stomacher 400

Evaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables

Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.

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