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Vijay K Juneja - One of the best experts on this subject based on the ideXlab platform.
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a predictive growth model for clostridium botulinum during cooling of cooked uncured Ground Beef
Food Microbiology, 2021Co-Authors: Vijay K Juneja, Anuj Purohit, Harshavardhan Thippareddi, Max C Golden, Marangeli Osoria, Kathleen A Glass, Abhinav Mishra, Govindaraj Devkumar, Tim B Mohr, Udit MinochaAbstract:Abstract A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked Ground Beef was presented. Raw Ground Beef was inoculated with a ten-strain C. botulinum spore cocktail to achieve approximately 2 log spores/g. The inoculated Ground Beef was vacuum packaged, cooked to 71 °C to heat shock the spores, cooled to below 10 °C, and incubated isothermally at temperatures from 10 to 46 °C. C. botulinum growth was quantified and fitted into the primary Baranyi Model. Secondary models were fitted to maximum specific growth rate and lag phase duration using Modified Ratkowsky equation (R2 0.96) and hyperbolic function (R2 0.94), respectively. Similar experiments were also performed under non-isothermal (cooling) conditions. Acceptable zone prediction (APZ) analysis was conducted on growth data collected over 3 linear cooling regimes from the current study. The model performance (prediction errors) for all 22 validation data points collected in the current work were within the APZ limits (−1.0 to +0.5 log CFU/g). Additionally, two other growth data sets of C. botulinum reported in the literature were also subjected to the APZ analysis. In these validations, 20/22 and 10/14 predictions fell within the APZ limits. The model presented in this work can be employed to predict C. botulinum spore germination and growth in cooked uncured Beef under non-isothermal conditions. The Beef industry processors and food service organizations can utilize this predictive microbial model for cooling deviations and temperature abused situations and in developing customized process schedules for cooked, uncured Beef products.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked Ground Beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked Ground Beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly (p
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control of clostridium perfringens spores by green tea leaf extracts during cooling of cooked Ground Beef chicken and pork
Journal of Food Protection, 2007Co-Authors: Vijay K Juneja, Yasuhiro Inatsu, Md Latiful Bari, Shinichi Kawamoto, Mendel FriedmanAbstract:We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked Ground Beef, chicken, and pork. Green tea extracts were mixed into the thawed Beef, chicken, and pork at concentrations of 0.5, 1.0, and 2.0% (wt/ wt), along with a heat-activated (75 degrees C for 20 min) three-strain spore cocktail to obtain a final concentration of approximately 3 log spores per g. Samples (5 g) of the Ground Beef, chicken, and pork were then vacuum packaged and cooked to 71 degrees C for 1 h in a temperature-controlled water bath. Thereafter, the products were cooled from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h, resulting in significant increases (P < 0.05) in the germination and outgrowth of C. perfringens populations in the Ground Beef, chicken, and pork control samples without GTL or GTE. Supplementation with 0.5 to 2% levels of GTL did not inhibit C. perfringens growth from spores. In contrast, the addition of 0.5 to 2% levels of GTE to Beef, chicken, and pork resulted in a concentration-and time-dependent inhibition of C. perfringens growth from spores. At a 2% level of GTE, a significant (P < 0.05) inhibition of growth occurred at all chill rates for cooked Ground Beef, chicken, and pork. These results suggest that widely consumed catechins from green tea can reduce the potential risk of C. perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h of cooling for Ground Beef, chicken, and pork.
Serap Cosansu - One of the best experts on this subject based on the ideXlab platform.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked Ground Beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked Ground Beef. Grape seed extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked Ground Beef with added grape seed extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked Ground Beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly (p
Xiaolin Huang - One of the best experts on this subject based on the ideXlab platform.
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detection and quantification of offal content in Ground Beef meat using vibrational spectroscopic based chemometric analysis
Scientific Reports, 2017Co-Authors: Liang Zou, Xiaolin HuangAbstract:As less consumed animal by-product, Beef and pork offal have chances to sneak into the authentic Ground Beef meat products, and thus a rapid and accurate detection and quantification technique is highly required. In this study, Fourier transformed-infrared (FT-IR) spectroscopy was investigated to develop an optimized protocol for analyzing Ground Beef meat potentially adulterated with six types of Beef and pork offal. Various chemometric models for classification and quantification were constructed for the collected FT-IR spectra. Applying optimized chemometric models, FT-IR spectroscopy could differentiate authentic Beef meat from adulterated samples with >99% accuracy, to identify the type of offal in the sample with >80% confidence, and to quantify five types of offal in an accurate manner (R 2 > 0.81). An optimized protocol was developed to authenticate Ground Beef meat as well as identify and quantify the offal adulterants using FT-IR spectroscopy coupled with chemometric models. This protocol offers a limit of detection <10% w/w of offal in Ground Beef meat and can be applied by governmental laboratories and food industry to rapidly monitor the integrity of Ground Beef meat products.
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Detection and quantification of offal content in Ground Beef meat using vibrational spectroscopic-based chemometric analysis.
Scientific reports, 2017Co-Authors: Liang Zou, Xiaolin HuangAbstract:As less consumed animal by-product, Beef and pork offal have chances to sneak into the authentic Ground Beef meat products, and thus a rapid and accurate detection and quantification technique is highly required. In this study, Fourier transformed-infrared (FT-IR) spectroscopy was investigated to develop an optimized protocol for analyzing Ground Beef meat potentially adulterated with six types of Beef and pork offal. Various chemometric models for classification and quantification were constructed for the collected FT-IR spectra. Applying optimized chemometric models, FT-IR spectroscopy could differentiate authentic Beef meat from adulterated samples with >99% accuracy, to identify the type of offal in the sample with >80% confidence, and to quantify five types of offal in an accurate manner (R 2 > 0.81). An optimized protocol was developed to authenticate Ground Beef meat as well as identify and quantify the offal adulterants using FT-IR spectroscopy coupled with chemometric models. This protocol offers a limit of detection
S B Smith - One of the best experts on this subject based on the ideXlab platform.
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consumer sensory evaluation fatty acid composition and shelf life of Ground Beef with subcutaneous fat trimmings from different carcass locations
Meat Science, 2015Co-Authors: Chris R Kerth, S B Smith, Amanda L Harbison, Rhonda K MillerAbstract:Abstract Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce Ground Beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ ( P > 0.05) among carcass fat locations. Percentage stearic acid was lower ( P = 0.044) in the Ground Beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid ( P = 0.016) and the saturated to monounsaturated fatty acid ratio ( P = 0.018) than all other sources of subcutaneous fat. Butanedione was highest ( P = 0.013) in patties using flank and plate fat. Ground Beef with brisket fat was higher ( P = 0.003) than all other sources for Beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds.
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exercise attenuates the increase in plasma monounsaturated fatty acids and high density lipoprotein cholesterol but not high density lipoprotein 2b cholesterol caused by high oleic Ground Beef in women
Nutrition Research, 2013Co-Authors: Anne L Gilmore, Stephen F Crouse, Aaron F Carbuhn, Jennifer Klooster, Jose Antonio Elias Calles, Thomas H Meade, S B SmithAbstract:Abstract We hypothesized that dietary monounsaturated fatty acids (MUFA) and exercise increase high-density lipoprotein cholesterol (HDL-C) by independent mechanisms, so there would be additive effects between a single, intensive session of exercise and high-MUFA Ground Beef on HDL-C and blood risk factors for cardiovascular disease. Seventeen postmenopausal women completed a 2-way crossover design in which they consumed five 114-g Ground Beef patties per week for two 6-week periods separated by a 4-week washout (habitual diet) period. The Ground Beef patties contained 21% total fat with either 9.97 (low-MUFA) or 12.72 (high-MUFA) g total MUFA. Blood was taken at entry, at the end of each 6-week diet period, after the 4-week washout period, and 24 hours after aerobic exercise sessions (75% VO 2peak , 2.07 MJ). After the Ground Beef intervention, the high-MUFA Ground Beef increased plasma palmitoleic acid and oleic acid, low-density lipoprotein (LDL) particle density, HDL-C, and HDL 2b -C (all P 2a and decreased TAG and oleic acid. After the low-MUFA Ground Beef diet, exercise increased LDL size and HDL density and decreased LDL density and very low-density lipoprotein cholesterol, but had no effect on HDL-C fractions. After the high-MUFA Ground Beef intervention, exercise decreased palmitioleic acid, oleic acid, HDL-C, and HDL 2a -C, but not HDL 2b -C. Contrary to our hypothesis, the effects of exercise and a high-MUFA diet were not additive; instead, exercise attenuated the effects of the high-MUFA Ground Beef on HDL-C and plasma MUFAs. The differential effects of high-MUFA Ground Beef and exercise on HDL 2a -C and HDL 2b -C indicate that diet and exercise affect HDL-C by different mechanisms.
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consumption of high oleic acid Ground Beef increases hdl cholesterol concentration but both high and low oleic acid Ground Beef decrease hdl particle diameter in normocholesterolemic men
Journal of Nutrition, 2011Co-Authors: Anne L Gilmore, Rosemary L Walzem, Stephen F Crouse, Dana R Smith, Thaddeus H Adams, Vidya Vaidyanathan, S B SmithAbstract:On the basis of previous results from this laboratory, this study tested the hypothesis that Ground Beef high in MUFA and low in SFA would increase the HDL-cholesterol (HDL-C) concentration and LDL particle diameter. In a crossover dietary intervention, 27 free-living normocholesterolemic men completed treatments in which five 114-g Ground Beef patties/wk were consumed for 5 wk with an intervening 4-wk washout period. Patties contained 24% total fat with a MUFA:SFA ratio of either 0.71 (low MUFA, from pasture-fed cattle) or 1.10 (high MUFA, from grain-fed cattle). High-MUFA Ground Beef provided 3.21 g more 18:1(n-9), 1.26 g less 18:0, 0.89 g less 16:0, and 0.36 g less 18:1(trans) fatty acids per patty than did the low-MUFA Ground Beef. Both Ground Beef interventions decreased plasma insulin and HDL(2) and HDL(3) particle diameters and increased plasma 18:0 and 20:4(n-6) (all P ≤ 0.05) relative to baseline values. Only the high-MUFA Ground Beef intervention increased the HDL-C concentration from baseline (P = 0.02). The plasma TG concentration was positively correlated with the plasma insulin concentration (r = 0.40; P 0.50), indicating that reductions in these measures were not coordinately regulated. The data indicate that dietary Beef interventions have effects on risk factors for cardiovascular disease that are independent (insulin, HDL diameters) and dependent (HDL-C) on Beef fatty acid composition.
M Koohmaraie - One of the best experts on this subject based on the ideXlab platform.
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prevalence and characterization of salmonellae in commercial Ground Beef in the united states
Applied and Environmental Microbiology, 2009Co-Authors: Joseph M Bosilevac, Michael N Guerini, Norasak Kalchayanand, M KoohmaraieAbstract:Commercially produced Ground Beef samples (n = 4,136) were collected from seven regions of the United States over a 24-month period (July 2005 to June 2007) and analyzed for the presence of Salmonella enterica by using methods that concurrently provided total prevalence and enumerable levels. The overall prevalence of Salmonella strains was 4.2%. Enumeration showed that 94.2% were present at levels below 2 CFU/g. Regional monthly prevalences of Salmonella strains varied from 1.8% to 6.5% but were not statistically different (P > 0.05). All Salmonella isolates were serotyped and their antibiotic susceptibilities determined and analyzed by pulsed-field gel electrophoresis (PFGE). The most common serotypes identified were Salmonella enterica serotypes Montevideo, Anatum, Muenster, and Mbandaka, with these accounting for one-half of the isolates obtained. The prevalence of multidrug-resistant (MDR) Salmonella was determined to be 0.6%. The most common MDR serotypes were Salmonella enterica serotypes Dublin, Reading, and Typhimurium. MDR strains had resistance to between 2 and 10 antibiotics. There were no regional differences in prevalence of MDR Salmonella. PFGE analysis revealed that indistinguishable XbaI and AvrII restriction digest patterns (RDPs) could be observed in isolates of the same serotype found in different regions and months of sampling. The RDPs of 19 Salmonella strains were compared to RDPs in the PulseNet USA database. Thirteen were indistinguishable from existing patterns, and the number of records for each ranged from 1 to 478. These data show that Salmonella prevalence in commercial Ground Beef is low and suggest that attempts to identify sources contributing to Salmonella in Ground Beef by serotype, antibiogram, and PFGE cannot be made without additional documented evidence.
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prevalence and characterization of salmonella in bovine lymph nodes potentially destined for use in Ground Beef
Journal of Food Protection, 2008Co-Authors: Terrance M Arthur, Tommy L. Wheeler, Dayna M Brichtaharhay, Joseph M Bosilevac, Michael N Guerini, Norasak Kalchayanand, James E Wells, S D Shackelford, M KoohmaraieAbstract:A potential source of pathogenic bacteria in Ground Beef is the lymphatic system, specifically the lymph nodes. Bacteria have been isolated from the lymph nodes of cattle at slaughter; however, most studies have dealt with mesenteric lymph nodes, which are not normally incorporated into Ground Beef. The objective of the current study was to determine the prevalence and multidrug-resistance status of Salmonella in bovine lymph nodes associated with lean and fat trimmings that might be utilized in Ground Beef production. Bovine lymph nodes (n = 1,140) were collected from commercial Beef processing plants. Half of the lymph nodes sampled were obtained from cull cow and bull processing plants, and the remainder were obtained from fed Beef processing plants. Lymph nodes located in chuck and flank adipose tissue were collected for this study. Salmonella prevalence in the lymph node samples was low, with an overall prevalence of 1.6% and a 95% confidence interval of 0.85 to 2.3%. Lymph nodes from cull cattle carcasses had a higher prevalence of Salmonella than did those from fed cattle carcasses. Lymph nodes from the flanks of cow and bull carcasses had the highest prevalence at 3.86%, whereas lymph nodes from the chuck region of fed cattle carcasses had the lowest prevalence at 0.35%. Three of the 18 Salmonella-positive lymph node samples contained multidrug-resistant Salmonella, and all 3 samples were from cull cattle.
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evaluation of culture and pcr based detection methods for escherichia coli o157 h7 in inoculated Ground Beef
Journal of Food Protection, 2005Co-Authors: Terrance M Arthur, Joseph M Bosilevac, Xiangwu Nou, M KoohmaraieAbstract:Currently, several Beef processors employ test-and-hold systems for increased quality control of Ground Beef. In such programs, each lot of product must be tested and found negative for Escherichia coli O157:H7 prior to release of the product into commerce. Optimization of three testing attributes (detection time, specificity, and sensitivity) is critical to the success of such strategies. Because Ground Beef is a highly perishable product, the testing methodology used must be as rapid as possible. The test also must have a low false-positive result rate so product is not needlessly discarded. False-negative results cannot be tolerated because they would allow contaminated product to be released and potentially cause disease. In this study, two culture-based and three PCR-based methods for detecting E. coli O157:H7 in Ground Beef were compared for their abilities to meet the above criteria. Ground Beef samples were individually spiked with five genetically distinct strains of E. coli O157: H7 at concentra...
