Enhancing the thermal destruction of Escherichia coli O157: H7 in ground beef patties by trans-cinnamaldehyde

Mary Anne Roshni Amalaradjou, Sangeetha Ananda Baskaran, Ranjith Ramanathan, Anup Kollanoor Johny, Anu Susan Charles, Satyender Rao Valipe, Tyler Mattson, David Schreiber, Vijay K. Juneja, Richard Mancini, Kumar Venkitanarayanan

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The effect of trans-cinnamaldehyde (TC) on the inactivation of Escherichia coli O157:H7 in undercooked ground beef patties was investigated. A five-strain mixture of E. coli O157:H7 was inoculated into ground beef (7.0. log CFU/g), followed by addition of TC (0, 0.15, and 0.3%). The meat was formed into patties and stored at 4 °C for 5 days or at -18 °C for 7 days. The patties were cooked to an internal temperature of 60 or 65 °C, and E. coli O157:H7 was enumerated. The numbers of E. coli O157:H7 did not decline during storage of patties. However, cooking of patties containing TC significantly reduced (P< 0.05) E. coli O157:H7 counts, by >5.0. log CFU/g, relative to the reduction in controls cooked to the same temperatures. The D-values at 60 and 65 °C of E. coli O157:H7 in TC-treated patties (1.85 and 0.08. min, respectively) were significantly lower (P< 0.05) than the corresponding D-values for the organism in control patties (2.70 and 0.29. min, respectively). TC-treated patties were more color stable and showed significantly lower lipid oxidation (P< 0.05) than control samples. TC enhanced the heat sensitivity of E. coli O157:H7 and could potentially be used as an antimicrobial for ensuring pathogen inactivation in undercooked patties. However detailed sensory studies will be necessary to determine the acceptability to consumers of TC in ground beef patties.

Original languageEnglish (US)
Pages (from-to)841-844
Number of pages4
JournalFood Microbiology
Issue number6
StatePublished - Sep 1 2010


  • Cooking
  • Escherichia coli O157:H7
  • Ground beef
  • Hamburger patties
  • Trans-cinnamaldehyde


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