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KMID : 1007520230320091205
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Food Science and Biotechnology
2023 Volume.32 No. 9 p.1205 ~ p.1214
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Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic Escherichia coli in fresh beef
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Ro Eun-Young
Choi Mi-Ri
Park Young-Min
Kim Sang-Gu
Lee Sang-Yun
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Abstract
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Some Escherichia coli serotypes cause diarrhea in infants and acute gastroenteritis. In this study, the incidence of Shiga toxin-producing (STEC) and enterohemorrhagic (EHEC) E. coli in 310 fresh raw beef samples and the presence of pathogenicity-associated virulence genes in the isolated strains were evaluated. The contamination rate reached 18.06% (STEC, 12.26%; EHEC, 5.81%). The highest rate of identified virulence genes was 8.38% for stx2 and 3.23% for stx2 and eae in STEC and EHEC, respectively. Vinegar N6 significantly lowered E. coli growth in beef samples, depending on its concentration (>?0.5%), treatment temperature (5 or 10 °C), and E. coli type (STEC, EHEC, or enteropathogenic), during 28 days of storage. However, no bactericidal effects were detected, unlike those observed for combined treatment with UV-C LED and vinegar N6. Treatment with vinegar N6 and UV-C LED together may significantly reduce E. coli growth in fresh beef, thereby improving food safety.
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KEYWORD
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Shiga toxin-producing E. coli, Enterohemorrhagic E. coli, Beef, Natural antimicrobial, Ultraviolet-C light-emitting diode
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