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Article: Mustard flour kills E. coli O157:H7 in ground beef patties.
- Article from:
- Microbial Update International
- Article date:
- August 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The consumption of undercooked ground beef contaminated with E. coli O157:H7 has been the leading cause of hemorrhagic colitis and hemolytic uremic syndrome in North America. One approach to killing E. coli O157:H7 involves adding mustard flour to the ground beef.
Allyl isothiocyanate, a naturally occurring volatile compound in mustard, is believed to be an effective antimicrobial agent against E. coli O157:H7. The objective of Canadian scientists was to kill E.coli O157:H7 in ground beef by incorporating mustard flour at levels of 5%, 10% or 20% (w/v) into the product.
The researchers mixed de-hulled non-deheated mustard flour with freshly prepared ...