We previously demonstrated that propolis from Korea
exerted antimicrobial effects against major gram-positive
foodborne pathogens. However, gram-negative bacteria,
including E. coli O157:H7, were not inhibited (Kim and
Chung 2011). In this study, we used a combination of heat
and propolis to control the gram-negative foodborne
pathogen E. coli O157:H7 in culture and in foods for future
applications. Therefore, the aims of this study were to investigate
the effects of Korean propolis on the thermal inactivation
of E. coli O157:H7 in culture and in ground meat using
D and z values and to determine the effects of propolis on
pathogen injury during thermal treatment.