PubMed · 8829572
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S Skrzypczyk. 1995. "Overzealous" recommendations causing concern.. https://pubmed.ncbi.nlm.nih.gov/8829572/
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Beef jerky batter was prepared to fat contents of about 5 and 20% and inoculated with about 10(8) cfu g(-1) of a five-strain inoculum of Escherichia coli O157:H7. Pathogen numbers were determined in the raw batter and in the strips formed from it after drying at 52, 57, 63, and 68 degrees C for times that ranged from 2 to 20 h. For both the high and low fat products, pathogen numbers were reduced by about 5 log10 cfu g(-1) within 4 h drying at 68 degrees C and within 8 h drying at 63 degrees C. At 57 degrees C, a 5-log10-unit reduction was achieved within 10h drying for the 5% fat product and within 16 h drying for the 20% fat product. At 52 degrees C, a 5-log10-unit reduction was achieved within 10 h drying for the 5% fat product and within 20 h drying for the 20% fat product. In at least one of the three trials for all four drying temperatures tested, the pathogen was present following enrichment of the samples in synthetic media. The calculated D values decreased from 2.59, 2.48, 1.23, and 1.17 as the temperature increased from 52, 57, 63, and 68 degrees C and as the fat content decreased from 20 to 5%. However, there was no direct correlation between the moisture-to-protein ratio and either the doneness of the strips or the viability of the pathogen. These data indicate that the fat content and the time and temperature at which strips are dried directly impact the viability of E. coli O157:H7 in ground and formed beef jerky.
Recently, the scientific interest trends toward the role of polyunsaturated fatty acids (PUFAs) in human nutrition because of their multifunctional properties. This study shortly summarizes our knowledge on the metabolism and physiological importance of PUFAs belonging to the n-6 and n-3 families. The main PUFAs of nutritional interest are linoleic (C18:2n-6), alpha-linolenic (C18:3n-3) acids and their derivates, namely arachidonic (C20:4n-6), eicosapentaenoic (C20:5n-3) and docosahexaenoic (C22:6n-3) acids, respectively. These fatty acids are incorporated into membrane phospholipids of cells where they support cell membrane integrity and function. Furthermore, arachidonic and eicosapentaenoic acids are precursors for eicosanoids. Eicosanoids, such as thromboxanes, prostacyclins and leucotrienes are important in the regulation of several physiological processes. PUFAs, especially docosahexaenoic acid are essential nutrients in early human development, namely for neural tissues, such as the brain and the retina. According to our study the n-3 PUFAs supply of pregnant women and neonates were inadequate. In conformity with our calculation the same is true for the whole Hungarian population. On the basis of these findings we call attention to the necessity of changing the structure of fat consumption and we commit to a recommendation for it.