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J G Wells - One of the best experts on this subject based on the ideXlab platform.
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hamburger associated escherichia coli o157 h7 infection in las vegas a hidden epidemic
American Journal of Public Health, 1997Co-Authors: Paul R. Cieslak, S J Noble, D J Maxson, L C Empey, O Ravenholt, G Legarza, Jessica Tuttle, M P Doyle, Timothy Barrett, J G WellsAbstract:OBJECTIVES: This study sought to determine whether a multistate fast food hamburger-associated outbreak of Escherichia coli O157:H7 infection involved Las Vegas residents as well and, if so, why public health officials had not detected it. METHODS: A matched case-control study was conducted among persons with bloody diarrhea and their healthy meal companions. Hamburger production, distribution, and cooking methods were reviewed. Unused hamburger patties were cultured, and E. coli O157:H7 isolates were characterized. Local laboratory stool culture practices were reviewed. RESULTS: Fifty-eight cases of bloody diarrhea were identified. Illness was associated with eating regular Hamburgers (matched odds ratio [OR] = 9.0, 95% confidence interval [CI] = 1.02,433.4), but 25% of ill persons reported eating only jumbo Hamburgers. Regular and jumbo hamburger patties yielded E. coli O157:H7 indistinguishable from the lone clinical isolate. No local laboratory cultured routinely for E. coli O157:H7 until after the ou...
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hamburger associated escherichia coli o157 h7 infection in las vegas a hidden epidemic
American Journal of Public Health, 1997Co-Authors: Paul R. Cieslak, S J Noble, D J Maxson, L C Empey, O Ravenholt, G Legarza, Jessica Tuttle, M P Doyle, Timothy Barrett, J G WellsAbstract:OBJECTIVES: This study sought to determine whether a multistate fast food hamburger-associated outbreak of Escherichia coli O157:H7 infection involved Las Vegas residents as well and, if so, why public health officials had not detected it. METHODS: A matched case-control study was conducted among persons with bloody diarrhea and their healthy meal companions. Hamburger production, distribution, and cooking methods were reviewed. Unused hamburger patties were cultured, and E. coli O157:H7 isolates were characterized. Local laboratory stool culture practices were reviewed. RESULTS: Fifty-eight cases of bloody diarrhea were identified. Illness was associated with eating regular Hamburgers (matched odds ratio [OR] = 9.0, 95% confidence interval [CI] = 1.02,433.4), but 25% of ill persons reported eating only jumbo Hamburgers. Regular and jumbo hamburger patties yielded E. coli O157:H7 indistinguishable from the lone clinical isolate. No local laboratory cultured routinely for E. coli O157:H7 until after the ou...
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laboratory investigation of a multistate food borne outbreak of escherichia coli o157 h7 by using pulsed field gel electrophoresis and phage typing
Journal of Clinical Microbiology, 1994Co-Authors: T J Barrett, J G Wells, B P Bell, H Lior, J H Green, R Khakhria, K D Greene, J Lewis, Patricia M GriffinAbstract:Two hundred thirty-three isolates of Escherichia coli O157:H7 were analyzed by both pulsed-field gel electrophoresis (PFGE) and bacteriophage typing. All 26 isolates from persons whose illness was associated with a recent multistate outbreak of E. coli O157:H7 infections linked to the consumption of undercooked Hamburgers and all 27 isolates from incriminated lots of hamburger meat had the same phage type and the same PFGE pattern. Twenty-five of 74 E. coli O157:H7 isolates from Washington State and 10 of 27 isolates from other states obtained during the 6 months before the outbreak had the same phage type as the outbreak strain, but only 1 isolate had the same PFGE pattern. PFGE thus appeared to be a more sensitive method than bacteriophage typing for distinguishing outbreak and non-outbreak-related strains. The PFGE patterns of seven preoutbreak sporadic isolates and five sporadic isolates from the outbreak period differed from that of the outbreak strain by a single band, making it difficult to identify these isolates as outbreak or non-outbreak related. Phage typing and PFGE with additional enzymes were helpful in resolving this problem. While not as sensitive as PFGE, phage typing was helpful in interpreting PFGE data and could have been used as a simple, rapid screen to eliminate the need for performing PFGE on unrelated isolates. Images
Solveig Langsrud - One of the best experts on this subject based on the ideXlab platform.
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hamburger hazards and emotions
Appetite, 2014Co-Authors: Nina Veflen Olsen, Elin Rossvoll, Solveig Langsrud, Joachim ScholdererAbstract:Previous studies indicate that many consumers eat rare Hamburgers and that information about microbiological hazards related to undercooked meat not necessarily leads to more responsible behavior. With this study we aim to investigate whether consumers’ willingness to eat Hamburgers depends on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian consumers participated in an online experiment. In the first part, participants were randomly divided into two groups. One group was confronted with a picture of a rare hamburger, whereas the other group was confronted with a picture of a well-done hamburger. The respondents were instructed to imagine that they were served the hamburger on the picture and then to indicate which emotions they experienced: fear, disgust, surprise, interest, pleasure, or none of these. In part two, all respondents were confronted with four pictures of Hamburgers cooked to different degrees of doneness (rare, medium rare, medium well-done, well-done), and were asked to state their likelihood of eating. We analyzed the data by means of a multivariate probit model and two linear fixed-effect models. The results show that confrontation with rare Hamburgers evokes more fear and disgust than confrontation with well-done Hamburgers, that all Hamburgers trigger pleasure and interest, and that a consumer’s willingness to eat rare Hamburgers depends on the particular type of emotion evoked. These findings indicate that emotions play an important role in a consumer’s likelihood of eating risky food, and should be considered when developing food safety strategies.
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked Hamburgers.
Meat Science, 2014Co-Authors: Elin Rossvoll, Nina Veflen Olsen, Trond Moretro, Even Heir, Oddvin Sørheim, Solveig LangsrudAbstract:Abstract The aim of this study was to relate consumer preferences and preparation of Hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the “Big Six” (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O 2 MAP and vacuum. 75% O 2 MAP Hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum Hamburgers. Similar STEC reduction ( 10 ) was found for both Hamburgers at core temperatures ≤ 66 °C. In a representative survey (N = 1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked Hamburgers. Premature browning of 75% O 2 MAP Hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked Hamburgers and judge doneness by color.
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked Hamburgers.
Meat science, 2013Co-Authors: Elin Rossvoll, Nina Veflen Olsen, Trond Moretro, Even Heir, Oddvin Sørheim, Solveig LangsrudAbstract:The aim of this study was to relate consumer preferences and preparation of Hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP Hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum Hamburgers. Similar STEC reduction (
Paul R. Cieslak - One of the best experts on this subject based on the ideXlab platform.
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hamburger associated escherichia coli o157 h7 infection in las vegas a hidden epidemic
American Journal of Public Health, 1997Co-Authors: Paul R. Cieslak, S J Noble, D J Maxson, L C Empey, O Ravenholt, G Legarza, Jessica Tuttle, M P Doyle, Timothy Barrett, J G WellsAbstract:OBJECTIVES: This study sought to determine whether a multistate fast food hamburger-associated outbreak of Escherichia coli O157:H7 infection involved Las Vegas residents as well and, if so, why public health officials had not detected it. METHODS: A matched case-control study was conducted among persons with bloody diarrhea and their healthy meal companions. Hamburger production, distribution, and cooking methods were reviewed. Unused hamburger patties were cultured, and E. coli O157:H7 isolates were characterized. Local laboratory stool culture practices were reviewed. RESULTS: Fifty-eight cases of bloody diarrhea were identified. Illness was associated with eating regular Hamburgers (matched odds ratio [OR] = 9.0, 95% confidence interval [CI] = 1.02,433.4), but 25% of ill persons reported eating only jumbo Hamburgers. Regular and jumbo hamburger patties yielded E. coli O157:H7 indistinguishable from the lone clinical isolate. No local laboratory cultured routinely for E. coli O157:H7 until after the ou...
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hamburger associated escherichia coli o157 h7 infection in las vegas a hidden epidemic
American Journal of Public Health, 1997Co-Authors: Paul R. Cieslak, S J Noble, D J Maxson, L C Empey, O Ravenholt, G Legarza, Jessica Tuttle, M P Doyle, Timothy Barrett, J G WellsAbstract:OBJECTIVES: This study sought to determine whether a multistate fast food hamburger-associated outbreak of Escherichia coli O157:H7 infection involved Las Vegas residents as well and, if so, why public health officials had not detected it. METHODS: A matched case-control study was conducted among persons with bloody diarrhea and their healthy meal companions. Hamburger production, distribution, and cooking methods were reviewed. Unused hamburger patties were cultured, and E. coli O157:H7 isolates were characterized. Local laboratory stool culture practices were reviewed. RESULTS: Fifty-eight cases of bloody diarrhea were identified. Illness was associated with eating regular Hamburgers (matched odds ratio [OR] = 9.0, 95% confidence interval [CI] = 1.02,433.4), but 25% of ill persons reported eating only jumbo Hamburgers. Regular and jumbo hamburger patties yielded E. coli O157:H7 indistinguishable from the lone clinical isolate. No local laboratory cultured routinely for E. coli O157:H7 until after the ou...
Mohammad Koohmaraie - One of the best experts on this subject based on the ideXlab platform.
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Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Journal of Animal Science, 1999Co-Authors: Tommy L. Wheeler, Steven D. Shackelford, Mohammad KoohmaraieAbstract:: The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of Hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute sensory panel and for 62 to 104 d after irradiation before consumer evaluation. The trained panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P .05) in any sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P
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trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum packaged frozen ground beef patties
Journal of Animal Science, 1999Co-Authors: Tommy L. Wheeler, Steven D. Shackelford, Mohammad KoohmaraieAbstract:: The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of Hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute sensory panel and for 62 to 104 d after irradiation before consumer evaluation. The trained panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P .05) in any sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P<.05) in taste than Hamburgers made with either control patties or those treated with 3.0 kGy (6.5, 6.6, and 6.2, respectively, for 0, 3.0, and 4.5 kGy); however, all doses were rated at some level of "fair." These results imply that Hamburgers made from ground beef patties irradiated under the conditions of this experiment would encounter little, if any, consumer acceptance problems at the 3.0 kGy dose and only slightly greater problems at the 4.5 kGy dose.
Elin Rossvoll - One of the best experts on this subject based on the ideXlab platform.
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hamburger hazards and emotions
Appetite, 2014Co-Authors: Nina Veflen Olsen, Elin Rossvoll, Solveig Langsrud, Joachim ScholdererAbstract:Previous studies indicate that many consumers eat rare Hamburgers and that information about microbiological hazards related to undercooked meat not necessarily leads to more responsible behavior. With this study we aim to investigate whether consumers’ willingness to eat Hamburgers depends on the emotions they experience when confronted with the food. A representative sample of 1046 Norwegian consumers participated in an online experiment. In the first part, participants were randomly divided into two groups. One group was confronted with a picture of a rare hamburger, whereas the other group was confronted with a picture of a well-done hamburger. The respondents were instructed to imagine that they were served the hamburger on the picture and then to indicate which emotions they experienced: fear, disgust, surprise, interest, pleasure, or none of these. In part two, all respondents were confronted with four pictures of Hamburgers cooked to different degrees of doneness (rare, medium rare, medium well-done, well-done), and were asked to state their likelihood of eating. We analyzed the data by means of a multivariate probit model and two linear fixed-effect models. The results show that confrontation with rare Hamburgers evokes more fear and disgust than confrontation with well-done Hamburgers, that all Hamburgers trigger pleasure and interest, and that a consumer’s willingness to eat rare Hamburgers depends on the particular type of emotion evoked. These findings indicate that emotions play an important role in a consumer’s likelihood of eating risky food, and should be considered when developing food safety strategies.
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked Hamburgers.
Meat Science, 2014Co-Authors: Elin Rossvoll, Nina Veflen Olsen, Trond Moretro, Even Heir, Oddvin Sørheim, Solveig LangsrudAbstract:Abstract The aim of this study was to relate consumer preferences and preparation of Hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the “Big Six” (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O 2 MAP and vacuum. 75% O 2 MAP Hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum Hamburgers. Similar STEC reduction ( 10 ) was found for both Hamburgers at core temperatures ≤ 66 °C. In a representative survey (N = 1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked Hamburgers. Premature browning of 75% O 2 MAP Hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked Hamburgers and judge doneness by color.
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked Hamburgers.
Meat science, 2013Co-Authors: Elin Rossvoll, Nina Veflen Olsen, Trond Moretro, Even Heir, Oddvin Sørheim, Solveig LangsrudAbstract:The aim of this study was to relate consumer preferences and preparation of Hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP Hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum Hamburgers. Similar STEC reduction (
