Journal
FOOD MICROBIOLOGY
Volume 26, Issue 1, Pages 32-38Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2008.07.014
Keywords
Escherichia coli O157:H7; Ground beef; Cranberry concentrate; Sensory evaluation; Antimicrobial mechanism; Gene regulation
Funding
- Cranberry Institute & the Wisconsin Cranberry Board, Inc.
- Maine Agriculture Center
- Maine Agricultural and Forest Experiment Station at the University of Maine [3016]
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The possible use of cranberry concentrate (CC) as a natural food preservative was studied by examining its antimicrobial effect on the growth of Escherichia coli O157:H7 inoculated in ground beef, its organoleptical effect oil beef patties, and its antimicrobial mechanism on the gene regulation level. Inoculated ground beef was added with CC and stored at 4 degrees C for 5 days. Bacteria were detected on day 0, 1, 3, and 5. Cranberry concentrate (2.5%, 5%, and 7.5% w/w) reduced total aerobic bacteria 1.5 log, 2.1 log, and 2.7 log CFU/g and E coli O157:H7 0.4 log, 0.7 log, and 2.4 log CFU/g, respectively, when compared to the control on day 5. Fifty panelists evaluated the burgers supplemented with CC. No differences in appearance, flavor, and taste were found among burgers with 0%, 2.5%, and 5% CC. The expression of E coli O157:H7 cyclopropane fatty acyl phospholipid synthase (cfa), hypothetical protein (hdeA), outer membrane porin protein C (ompC), hyperosmotically inducible periplasmic protein (osmY), and outer membrane protein induced after carbon starvation (sip) genes with or without CC (2.5% v/v) treatment was investigated by quantitative real-time PCR. Compared to the control, sip, hdeA, and cfa were markedly downregulated, ompC was slightly downregulated, while osmY was slightly affected. (C) 2008 Elsevier Ltd. All rights reserved.
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