Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

Autores
Eccoña Sota, Amparo; Cap, Mariana; Rodriguez, Anabel; Szerman, Natalia; Speroni Aguirre, Francisco Jose; Vaudagna, Sergio Ramon
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.
Fuente
Food and Bioprocess Technology 14 : 1-5 (May 2021)
Materia
Hydrostatic Pressure
Minced Meat
Beef
Presión Hidrostática
Escherichia coli
Carne Picada
Carne de Res
High Hydrostatic Pressure
Shiga toxin-producing Escherichia coli
Beef Patty Formulation
Alta Presión Hidrostática
Escherichia coli productora de toxina Shiga
Formulación de Hamburguesa de Ternera
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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network_name_str INTA Digital (INTA)
spelling Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7Eccoña Sota, AmparoCap, MarianaRodriguez, AnabelSzerman, NataliaSperoni Aguirre, Francisco JoseVaudagna, Sergio RamonHydrostatic PressureMinced MeatBeefPresión HidrostáticaEscherichia coliCarne PicadaCarne de ResHigh Hydrostatic PressureShiga toxin-producing Escherichia coliBeef Patty FormulationAlta Presión HidrostáticaEscherichia coli productora de toxina ShigaFormulación de Hamburguesa de TerneraThis study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina.Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina.Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.Springer2021-04-23T11:20:25Z2021-04-23T11:20:25Z2021-04-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9166https://link.springer.com/article/10.1007%2Fs11947-021-02648-50960-3085https://doi.org/10.1007/s11947-021-02648-5Food and Bioprocess Technology 14 : 1-5 (May 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos.info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral.info:eu-repo/semantics/restrictedAccess2025-09-04T09:48:50Zoai:localhost:20.500.12123/9166instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:52.192INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
title Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
spellingShingle Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
Eccoña Sota, Amparo
Hydrostatic Pressure
Minced Meat
Beef
Presión Hidrostática
Escherichia coli
Carne Picada
Carne de Res
High Hydrostatic Pressure
Shiga toxin-producing Escherichia coli
Beef Patty Formulation
Alta Presión Hidrostática
Escherichia coli productora de toxina Shiga
Formulación de Hamburguesa de Ternera
title_short Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
title_full Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
title_fullStr Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
title_full_unstemmed Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
title_sort Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
dc.creator.none.fl_str_mv Eccoña Sota, Amparo
Cap, Mariana
Rodriguez, Anabel
Szerman, Natalia
Speroni Aguirre, Francisco Jose
Vaudagna, Sergio Ramon
author Eccoña Sota, Amparo
author_facet Eccoña Sota, Amparo
Cap, Mariana
Rodriguez, Anabel
Szerman, Natalia
Speroni Aguirre, Francisco Jose
Vaudagna, Sergio Ramon
author_role author
author2 Cap, Mariana
Rodriguez, Anabel
Szerman, Natalia
Speroni Aguirre, Francisco Jose
Vaudagna, Sergio Ramon
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Hydrostatic Pressure
Minced Meat
Beef
Presión Hidrostática
Escherichia coli
Carne Picada
Carne de Res
High Hydrostatic Pressure
Shiga toxin-producing Escherichia coli
Beef Patty Formulation
Alta Presión Hidrostática
Escherichia coli productora de toxina Shiga
Formulación de Hamburguesa de Ternera
topic Hydrostatic Pressure
Minced Meat
Beef
Presión Hidrostática
Escherichia coli
Carne Picada
Carne de Res
High Hydrostatic Pressure
Shiga toxin-producing Escherichia coli
Beef Patty Formulation
Alta Presión Hidrostática
Escherichia coli productora de toxina Shiga
Formulación de Hamburguesa de Ternera
dc.description.none.fl_txt_mv This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Eccoña Sota, Amparo. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Speroni Aguirre, Francisco José. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (UNLP - CONICET); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Speroni Aguirre, Francisco José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina.
description This study aimed to evaluate the effects of beef patty formulations and pressure levels on the inactivation of spoilage microbiota and native Shiga toxin-producing Escherichia coli (STEC) O157:H7. Beef patties were made with different salt and fat content (A: 1% NaCl – 10% fat, B: 2% NaCl – 10% fat, C: 1% NaCl – 20% fat and D: 2% NaCl – 20% fat) and treated at 400 and 600 MPa. STEC reductions after 400 and 600 MPa were 2 and 4 log CFU/g, respectively. STEC inactivation was similar in patties with 10 and 20% of fat content. However, patties with 1% of NaCl showed higher STEC reductions than those made with 2% of NaCl. The baroprotective effect of salt was probably related with the accumulation of compatible solutes, a well-known bacterial response to osmostress. After HPP treatment, all counts of spoilage microbiota were under the detection limit regardless of the formulation.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-23T11:20:25Z
2021-04-23T11:20:25Z
2021-04-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/9166
https://link.springer.com/article/10.1007%2Fs11947-021-02648-5
0960-3085
https://doi.org/10.1007/s11947-021-02648-5
url http://hdl.handle.net/20.500.12123/9166
https://link.springer.com/article/10.1007%2Fs11947-021-02648-5
https://doi.org/10.1007/s11947-021-02648-5
identifier_str_mv 0960-3085
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos.
info:eu-repograntAgreement/INTA/PNAIyAV-1130042/AR./Herramientas y sistemas para la gestión de la calidad integral.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food and Bioprocess Technology 14 : 1-5 (May 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341386471342080
score 12.623145

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