Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E. coli in ground beef by high pressure processing and citral

Escherichia coli O157:H7 are a well-known intestinal foodborne pathogen which were responsible for numerous foodborne illness outbreaks. Uropathogenic E. coli (UPEC) are common contaminants in meat and poultry, and may cause urinary tract infections after colonizing the gastrointestinal tract followed by accidental transfer of contaminated feces from the anus to the urethra. High pressure processing (HPP) has been demonstrated an effective means in reducing pathogenic E. coil levels in meat and poultry. Citral, an antimicrobial, also demonstrated some inactivation effect on pathogenic E. coli in ground beef (ca. 0.5-1.0 log CFU/g reduction at 1% w/w without HPP). With HPP alone, to achieve 5 log CFU/g reduction required a 500 MPa level and 15 min (for both O157:H7 and UPEC). However, 1% of citral addition may lower the pressure requirement to 380 MPa and 15 min which could reduce the food quality damage. To effectively inactivate E. coli O157:H7 and UPEC in meat, high pressure processing (HPP) in combination with the antimicrobial citral was studied. Ground beef inoculated with E. coli O157:H7 or UPEC were treated at different HPP conditions (250-350 MPa; 10-20 min), and citral (0.75-1.25%, w/w) following a central composite experimental design. Quadratic linear regression equations were developed to describe and predict the reductions of E. coli O157:H7 (R-2 = 0.93, p < 0.001) and UPEC (R-2 = 0.92, p < 0.001). Dimensionless nonlinear models consisting of three impact factors were also developed and compared with the linear models. These models were experimentally validated. Citral enhanced the inactivation of pathogenic E. colt increasing the effectiveness of the HPP process. The models may assist the food industry and regulatory agencies in risk assessment of E. coli O157:H7 and UPEC on ground meats. Published by Elsevier Ltd.