Application of antimicrobials for the elimination of Escherichia coli and Listeria monocytogenes in brine injected beef

• Author / Creator

  Ward, Patrick J

• The application of antimicrobials to a brine-injected raw beef roast for the
  elimination/inhibition of heat resistant Escherichia coli and Listeria
  monocytogenes was investigated. The choice of antimicrobials for use in brine
  injected beef was based on minimum bactericidal concentration in brine solutions.
  Charsol® and MicocinX™, were added to the brine solution individually and in
  combination to evaluate possible synergy between the antimicrobials. In the brine
  solution, numbers of E. coli were not reduced by either antimicrobial; however, L.
  monocytogenes was reduced by more than 2 log CFU/mL in the presence of either
  antimicrobial, and no synergistic effect was detected. For the brine-injected beef,
  neither antimicrobial had any effect on numbers of E. coli, and the counts
  remained the same during 7 days of storage at 7°C. L. monocytogenes was
  unaffected by the Charsol®; however, counts were reduced when MicocinX™
  was present and growth was inhibited during 4 days of storage.

• Subjects / Keywords

  • Brine injection
  • Minimum bactericidal concentration
  • Antimicrobial
  • Heat resistance
  • Beef
  • Escherichia coli
  • Listeria monocytogenes

• Graduation date

  Fall 2013

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3M61BX42

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.