Adding cranberry concentrate (CC) to ground beef may serve as another hurdle in controlling potential E. coli O157:H7 outbreaks in ground beef, say University of Maine researchers.

An article in Food Microbiology indicates CC at the tested concentrations didn’t cause significant negative impact on the flavor, taste or color of burgers and also possessed antimicrobial effects.

That American cranberries (Vaccinium macrocarpon) contain many bioactive compounds that have antioxidant, anti-mutagenic, antihypercholesterolemic and other beneficial health properties is well known, the article says. But researchers included sensory evaluation as part of their research to determine if consumers would accept the organoleptical properties of ground beef inoculated with CC.

Inoculated ground beef was added with CC and stored at 4°C for five days.

Cranberry concentrate (2.5%, 5%, and 7.5% w/w) reduced E. coli O157:H7 population by 0.4 log, 0.7 log, and 2.4 log, respectively, when compared to the control on day five, claims the team. Researchers say the inhibition effect of CC increased with time and concentration.

In addition, a 50-panelist evaluation of the CC-supplemented burgers found no differences in appearance, flavor and taste among burgers with 0%, 2.5%, and 5% CC.
-- Food Microbiology