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Escherichia Coli
New research on Escherichia coli from University of Arizona summarized
April 14th, 2009
According to recent research from the United States, "Heating meat at high temperature and/or for a long time to kill foodborne pathogens increases the formation of potentially carcinogenic heterocyclic amines. To overcome this problem, 1% carvacrol, the main ingredient of oregano oil widely used in salad dressings, was added to ground beef, which was mixed well and then inoculated with Escherichia coli 0157: HT Beef patties were then prepared and heat-treated on a preheated electrical skillet to reach an internal temperature of 65, 70, or 80 degrees C at the cold spot." "Samples were enumerated for surviving E. coli O157:H7 population by plating on appropriate media....
Source: TB & Outbreaks Week (2009-04-14)
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