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 ¡ÆC), 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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