Abstract
We will be manufacturing non-intact reconstructed beef patties, inoculating it with E.coli O157:H7 and aerobically storing in a PVC film-covered foam tray. We will evaluate the cooking inactivation activity of E. coli O157:H7 in beef patties with various cooking time. We will be enumerating survivals on support and selective medium and using USDA-IPMP 2013 software to analyze data and determine the fitted model. Finally, presumptive E. coli O157:H7 survivals will be identified using Enterotube II biochemistry test and latex agglutination test. In this chapter, it requires students to finish part of the work independently
Cite
CITATION STYLE
Shen, C., & Zhang, Y. (2017). Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties. In Food Microbiology Laboratory for the Food Science Student (pp. 51–57). Springer International Publishing. https://doi.org/10.1007/978-3-319-58371-6_9
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