Lethality Prediction for Escherichia Coli O157:H7 and Uropathogenic E. coli in Ground Chicken Treated with High Pressure Processing and Trans‐Cinnamaldehyde

• Published in: Journal of food science Vol. 83; no. 3; pp. 740 - 749
• Main Authors: Sheen, Shiowshuh, Huang, Chi‐Yun, Ramos, Rommel, Chien, Shih‐Yung, Scullen, O. Joseph, Sommers, Christopher
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.03.2018
• Subjects: Acrolein - analogs & derivatives; Acrolein - pharmacology; Animals; Anti-Infective Agents - pharmacology; Antiinfectives and antibacterials; Bacteria; Chickens; Cinnamaldehyde; Colony Count, Microbial; Data processing; Deactivation; E coli; E. coli O157:H7; Escherichia coli O157 - drug effects; Escherichia coli O157 - physiology; Essential oils; Food; Food Handling - methods; Food Microbiology; Food Preservation - methods; Food processing industry; ground chicken; High pressure; high pressure processing; Hydrostatic Pressure; Inactivation; Intestine; Lethality; Mathematical models; Meat; Meat - microbiology; Meat Products; Microorganisms; modeling; Optimization; Parameters; Prediction models; Pressure; Pressure effects; Product development; Reduction; Risk assessment; trans‐cinnamaldehyde; uropathogenic E. coli; Uropathogenic Escherichia coli - drug effects; Uropathogenic Escherichia coli - physiology; high pressure processing; E. coli O157:H7; trans-cinnamaldehyde; modeling; ground chicken; uropathogenic E. coli

Pathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E. coli O157:H7 to UPEC in chicken meat under the stresses of high hydrostatic Pressure (HHP,...