TY  - JOUR
T1  - Assessment of Survival and Production of Shiga Toxins by Enterohemorrhagic <I>E. coli </I>in Stored Hamburgers
AU - , M.A. Jure AU - , O. Aulet de Saab AU - , A. Suarez AU - , M.C. de Castillo 
JO  - Journal of Food Technology
VL  - 4
IS  - 3
SP  - 194
EP  - 199
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.194.199
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.194.199
KW  - Hamburgers-enterohemorrhagic E.coli-viability-shiga toxins
AB  - <I>E.coli</I> O<SUB>157</SUB>:H<SUB>7</SUB> was first isolated in 1982 in relation to a hemorrhagic colitis outbreak due to consumption of insufficiently cooked hamburgers. The aim of this work was to assess the effect of different temperatures and storage times on <I>E.coli</I> survival and production of Shiga toxins in hamburgers experimentally contaminated with enterohemorrhagic <I>E.coli</I>. The hamburgers were stored at 4ºC for 7 days and at 0ºC and -20ºC for 30 days. Bacterial cell counts were carried out before and after storage and toxicity was assayed. Similarly, Shiga toxins were determined at different storage temperatures and time intervals. Bacterial survival after storage at 4ºC was &gt;60% and at 0ºC 65% after 7 days, diminishing to 20% after 30 days of storage. At -20ºC survival was 55% after 7 days and 40% after 30 days of storage. In all the cases they maintain its virulence factors (toxin production).These results suggest that hamburgers, although stored at low temperatures, need excellent manufacturing processes. Besides, maintaining the cooling chain uninterrupted is absolutely necessary to assure the hamburgers are safe for consumption.
ER  -