Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components
Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Raw beef inoculated with 4-strain cocktails of either <i>E. coli</i> O157:H7, <i>Listeria monocy...
| প্রধান লেখক: | , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
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MDPI AG
2022-06-01
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| মালা: | Microorganisms |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.mdpi.com/2076-2607/10/7/1308 |
| _version_ | 1827604935315816448 |
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| author | Kavya Gavai Caitlin Karolenko Peter M. Muriana |
| author_facet | Kavya Gavai Caitlin Karolenko Peter M. Muriana |
| author_sort | Kavya Gavai |
| collection | DOAJ |
| description | Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Raw beef inoculated with 4-strain cocktails of either <i>E. coli</i> O157:H7, <i>Listeria monocytogenes</i>, or <i>Staphylococcus aureus</i>, and processed with a standard biltong process, were shown to incur a >5-log reduction in 6–8 days after marination by vacuum-tumbling for 30 min in vinegar, salt, spices (coriander, pepper) when dried at 23.9 °C (75 °F) at 55% relative humidity (RH). Pathogenic challenge strains were acid-adapted in media containing 1% glucose to ensure that the process was sufficiently robust to inhibit acid tolerant strains. Internal water activity (A<sub>w</sub>) reached < 0.85 at 5-log reduction levels, ensuring that conditions were lower than that which would support bacterial growth, or toxin production by <i>S. aureus</i> should it be internalized during vacuum tumbling. This was further confirmed by ELISA testing for staphylococcal enterotoxins A and B (SEA, SEB) after marination and again after 10 days of drying whereby levels were lower than initial post-marination levels. Comparison of log reduction curves obtained for <i>E. coli</i> O157:H7, <i>L. monocytogenes</i>, <i>S. aureus</i>, and <i>Salmonella</i> (prior study) showed that microbial reduction was not significantly different (<i>p</i> < 0.05) demonstrating that even without a heat lethality step, the biltong process we examined produces a safe beef product according to USDA-FSIS guidelines. |
| first_indexed | 2024-03-09T06:10:21Z |
| format | Article |
| id | doaj.art-5310f52ab9ae4212a918589a4d6f850a |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T06:10:21Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-5310f52ab9ae4212a918589a4d6f850a2023-12-03T11:58:42ZengMDPI AGMicroorganisms2076-26072022-06-01107130810.3390/microorganisms10071308Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade ComponentsKavya Gavai0Caitlin Karolenko1Peter M. Muriana2Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USARobert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USARobert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USABiltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Raw beef inoculated with 4-strain cocktails of either <i>E. coli</i> O157:H7, <i>Listeria monocytogenes</i>, or <i>Staphylococcus aureus</i>, and processed with a standard biltong process, were shown to incur a >5-log reduction in 6–8 days after marination by vacuum-tumbling for 30 min in vinegar, salt, spices (coriander, pepper) when dried at 23.9 °C (75 °F) at 55% relative humidity (RH). Pathogenic challenge strains were acid-adapted in media containing 1% glucose to ensure that the process was sufficiently robust to inhibit acid tolerant strains. Internal water activity (A<sub>w</sub>) reached < 0.85 at 5-log reduction levels, ensuring that conditions were lower than that which would support bacterial growth, or toxin production by <i>S. aureus</i> should it be internalized during vacuum tumbling. This was further confirmed by ELISA testing for staphylococcal enterotoxins A and B (SEA, SEB) after marination and again after 10 days of drying whereby levels were lower than initial post-marination levels. Comparison of log reduction curves obtained for <i>E. coli</i> O157:H7, <i>L. monocytogenes</i>, <i>S. aureus</i>, and <i>Salmonella</i> (prior study) showed that microbial reduction was not significantly different (<i>p</i> < 0.05) demonstrating that even without a heat lethality step, the biltong process we examined produces a safe beef product according to USDA-FSIS guidelines.https://www.mdpi.com/2076-2607/10/7/1308<i>Listeria monocytogenes</i><i>E. coli</i> O157:H7<i>Staphylococcus aureus</i>biltonglog reductionacid adaptation |
| spellingShingle | Kavya Gavai Caitlin Karolenko Peter M. Muriana Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components Microorganisms <i>Listeria monocytogenes</i> <i>E. coli</i> O157:H7 <i>Staphylococcus aureus</i> biltong log reduction acid adaptation |
| title | Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components |
| title_full | Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components |
| title_fullStr | Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components |
| title_full_unstemmed | Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components |
| title_short | Effect of Biltong Dried Beef Processing on the Reduction of <i>Listeria monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Staphylococcus aureus</i>, and the Contribution of the Major Marinade Components |
| title_sort | effect of biltong dried beef processing on the reduction of i listeria monocytogenes i i e coli i o157 h7 and i staphylococcus aureus i and the contribution of the major marinade components |
| topic | <i>Listeria monocytogenes</i> <i>E. coli</i> O157:H7 <i>Staphylococcus aureus</i> biltong log reduction acid adaptation |
| url | https://www.mdpi.com/2076-2607/10/7/1308 |
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