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ملخص البحث

The objective of this study was to investigate the effect of red bell pepper on the survival and growth of Escherichia coli O157:H7 in ground beef. Four different strains of Escherichia coli O157:H7 (944, E0019, F4546, and Cider) were used in this study. Each strain was inoculated into 100g of ground beef to reach the initial inoculum level of approximately 3 log CFU/g. The inoculated ground beef was then mixed with red bell pepper, at the level of 5 % (W/W). Ground beef samples without treatment were used as controls. Samples were stored at 37 °C, collected at 0 and 8 h, stomached for 120 seconds, serially diluted, and plated onto BHI agar plates. Plates were incubated at 37 °C for 24 hrs. Results showed that red bell pepper extract had a significant antibacterial activity against all 4 strains in ground beef. The red bell pepper extract reduced the population of Escherichia coli O157:H7 by approximately 1.2 log CFU/g in an average compared to the control sample. Our result suggests that red pepper could be used as an effective preservative against this pathogen in ground beef.

 

المجال
Exercise Physiology
المؤلف
Reddy, Sulaiman O. Aljaloud, Rabin Gyawali, and M. R د.سليمان عمر الجلعود
الناشر
Internet Journal of Food Safety, Vol.14, 2012,pp.44-47
سنة النشر
2012
بلد النشر
United States
اللغة
إنجليزي
الكلمات المفتاحية
Escherichia coli O157:H7, ground beef, red pepper extract, inhibition
Arabic
Last updated on : January 12, 2023 1:13am