Table 7.
The change in the concentrations of specific pathogenic bacteria under different conditions of dry and wet‐ageing of beef
| Conditions | Pathogen | Log10 | Reference | |
|---|---|---|---|---|
| Increase | Decrease | |||
| Dry‐ageing | ||||
| 3°C, RH 80%, air velocity of 0.25 m/s for 28 days | E. coli O157:H7 | – | 4.8 | Tittor et al. (2011) |
| 4°C, RH 92% for 6 days | E. coli O157:H7 | – | 0.8 | Ingham et al. (2010) |
| 2–6°C, RH 75–85% for 42 days | E. coli O157:H7 | – | 3.5– > 5.0 | Van Damme et al. (2022) |
| 3°C, RH 80%, air velocity of 0.25 m/s for 28 days | Salmonella spp. | – | 4.7 | Tittor et al. (2011) |
| 2–6°C, RH 75–85% for 42 days | Salmonella spp. | – | 2.6–4.0 | Van Damme et al. (2022) |
| 2 ± 1°C, RH 75 ± 2%, air velocity of 2 ± 0.5 m/s for up to 42 days | L. innocua ATCC 33090 (1) | – | 2.4 | da Silva et al. (2019) |
| 8 ± 1°C, RH 75 ± 2%, air velocity of 2 ± 0.5 m/s for up to 35 days | L. innocua ATCC 33090 | – | 3.4 | da Silva et al. (2019) |
| 2–6°C and RH 75–85%, for 42 days | L. monocytogenes | – | 1.0–3.3 | Van Damme et al. (2022) |
| 2°C, RH 85% for 42 days | L. monocytogenes | 1.0 | 1.1–1.8 | Van Damme et al. (2022) |
| Wet‐ageing | ||||
| 3°C, RH 80%, air velocity of 0.25 m/s for 28 days | E. coli O157:H7 | – | 2.2 | Tittor et al. (2011) |
| 3°C, RH 80%, air velocity of 0.25 m/s for 28 days | Salmonella spp. | – | 2.2 | Tittor et al. (2011) |
(1)
L. innocua ATCC 33090 was used as a surrogate for L. monocytogenes.