The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing <i>Escherichia coli</i> in Steak Tartare: The Good- or Best-Case Scenario?

The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing <i>Escherichia coli</i> in Steak Tartare: The Good- or Best-Case Scenario?

Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing <i>Escherichia coli</i> (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MP...

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Bibliographic Details
Main Authors: Josef Kameník, Marta Dušková, Kateřina Dorotíková, Markéta Hušáková, František Ježek
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Microorganisms
Subjects:
STEC
minced meat
contamination
sous vide treatment
vacuum packing
meat color
Online Access:https://www.mdpi.com/2076-2607/11/2/377

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