Recovery of Cold Impacted Escherichia Coli O157:H7 Bacteria in Ground Beef

Abstract

Abstract Escherichia coli in fresh minced meat was injured by cooling at 4 °C. A bacterial population has three different physiology which are uninjured or normal cells, sublethally injured cells (or injured cells ), and lethally injured cells (or dead cells). Cell injury is defined as any damage to the components of cells themselves by any stresses which weaken the ability of cells to survive or multiply. This will increase the sensitivity of cells to any harmful factors. The cells can repair their injury which can be extended 48hour depending on the nature of stress and degree of injury. The purpose of this study was to: supplemented some cultural media and preparation new cultural media to isolated E.coli with compounds that supplemented the bacterial growth such as yeast extract, sodium pyruvate, n-propyl gallate, catalase, and Tween. Various concentrations of the compound were tested minced beef meat with mixed it and compared with traditional media. The rest of the compound had variable effects on the recovery of cold stressed cells but they weren’t as efficient as needed. It is, therefore recommended that 0.5% of both catalase and tween 80 be used to supplement tryptic soy agar (TSA) in the repair detection procedure.