Ten grams of ground pork was aseptically weighed into a
sterile bag and inoculated with 0.1 mL culture of E. coli
O157:H7 to make a final concentration of ∼106 cfu/g E. coli
O157:H7. Inoculated ground pork was refrigerated for 1 h
to allow E. coli to attach to the ground pork. One gram
of the inoculated ground pork was then placed in an
aluminum cell that was immersed in a water bath and
held at 57 ± 0.1, 60 ± 0.1 and 63 ± 0.1C for predetermined
times. For combination treatments, inoculated ground
pork was mixed with propolis (35.92 mg/g), refrigerated for
1 h and heat treated at 57 ± 0.1, 60 ± 0.1 and 63 ± 0.1C for