Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 165-171Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.06.030
Keywords
E. coli O157:H7; Post-harvest treatment; Beef meat; beta-Phenylethylamine
Categories
Funding
- State Board of Agricultural Research and Education
- North Dakota Beef Commission
- North Dakota Agricultural Experiment Station
- USDA/NIFA [2012-67006-19659]
- NIFA [2012-67006-19659, 687599] Funding Source: Federal RePORTER
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Bacterial infection by Escherichia coli O157:H7 through the consumption of beef meat or meat products is an ongoing problem, in part because bacteria develop resistances towards chemicals aimed at killing them. In an approach that uses bacterial nutrients to manipulate bacteria into behaviors or cellular phenotypes less harmful to humans, we screened a library of 95 carbon and 95 nitrogen sources for their effect on E. coli growth, cell division, and biofilm formation. In the initial screening experiment using the Phenotype MicroArray (TM) technology from BioLog (Hayward, CA), we narrowed the 190 starting nutrients down to eight which were consecutively tested as supplements in liquid beef broth medium. Acetoacetic acid (AAA) and beta-phenylethylamine (PEA) performed best in this experiment. On beef meat pieces, PEA reduced the bacterial cell count by 90% after incubation of the PEA treated and E. coli contaminated meat pieces at 10 degrees C for one week. (C) 2013 Elsevier Ltd. All rights reserved.
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