{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T14:31:07Z","timestamp":1762180267999,"version":"build-2065373602"},"reference-count":32,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2012,5,14]],"date-time":"2012-05-14T00:00:00Z","timestamp":1336953600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,6]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    High\u2010pressure needleless injection (HPNI) is an emerging enhancing process where small\u2010diameter, high\u2010velocity bursts of liquid penetrate soft foods at pressures up to 69 MPa. The incidence and depth of translocated surface\u2010inoculated\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157 in HPNI\u2010processed beef eye\u2010of\u2010round subprimal cuts was determined. HPNI translocated\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157 from the surface to the interior of the eye\u2010of\u2010round subprimal cuts with incidence of 40% (\u00b1\u20037%), 25% (\u00b1\u20038%), and 25% (\u00b1\u20038)% for subprimals that had been surface\u2010inoculated with a 4\u2010strain cocktail at 0.5, 1, and 2 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/cm\n                    <jats:sup>2<\/jats:sup>\n                    , respectively. The run\u2010off water was collected and found to contain 2, 2, and 3 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/mL\n                    <jats:italic>E. coli<\/jats:italic>\n                    O157. The runoff was reused for HPNI of additional subprimals, and this resulted in a cross\u2010contamination incidence of 83% (\u00b1\u20034%), 60% (\u00b1\u200315%), and 37% (\u00b1\u20036)%. Incidence of translocation and cross\u2010contamination was similar at 0 to 1, 1 to 2, 2 to 3, 3 to 4, 4 to 6, and 6 to 8 cm below the inoculated surface. Results indicate that surface microbiota on beef will be carried to the interior of HPNI\u2010processed beef by initial translocation from the surface with the injected fluid and by cross\u2010contamination with recycled fluid.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2002<\/jats:bold>\n                    This research has practical relevance for the beef enhancement process called high\u2010pressure needleless injection. The process's effect on surface bacteria on beef was studied.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2012.02693.x","type":"journal-article","created":{"date-parts":[[2012,5,14]],"date-time":"2012-05-14T17:37:17Z","timestamp":1337017037000},"source":"Crossref","is-referenced-by-count":2,"title":["Translocation and Cross\u2010Contamination of\n                    <i>E. coli<\/i>\n                    O157 in Beef Eye\u2010of\u2010Round Subprimal Cuts Processed with High\u2010Pressure Needleless Injection"],"prefix":"10.1111","volume":"77","author":[{"given":"Laura K.","family":"Jefferies","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Conly L.","family":"Hansen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Frost M.","family":"Steele","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2012,5,14]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4565.1991.tb00078.x"},{"issue":"103","key":"e_1_2_6_3_1","first-page":"F","article-title":"Creative cheese opportunities: unique high\u2010pressure technology adds flavor and color to otherwise ordinary cheese","volume":"8","author":"Berry D.","year":"2002","journal-title":"Dairy Foods"},{"key":"e_1_2_6_4_1","doi-asserted-by":"crossref","first-page":"256","DOI":"10.4315\/0362-028X-54.4.256","article-title":"A model system for studying the penetration of microorganisms into meat","volume":"54","author":"De Zuniga AG","year":"1991","journal-title":"J Food Protect"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.03.012"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2004.09.004"},{"issue":"1","key":"e_1_2_6_7_1","doi-asserted-by":"crossref","first-page":"185","DOI":"10.4315\/0362-028X-67.1.185","article-title":"Bacterial contamination of recirculating brine used in the commercial production of moisture\u2010enhanced pork","volume":"67","author":"Greer GG","year":"2003","journal-title":"J Food Protection"},{"volume-title":"2010 Food Safety Education Conference","year":"2010","author":"Greig JD.","key":"e_1_2_6_8_1"},{"key":"e_1_2_6_9_1","first-page":"125","article-title":"Translocation of natural microflora from muscle surface to interior by blade tenderization","volume":"850","author":"Hajmeer MN","year":"2000","journal-title":"Cattlemen's Day Rep Prog"},{"key":"e_1_2_6_10_1","article-title":"inventors","author":"Hansen CL","year":"2004","journal-title":"Machine for injecting liquids. 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