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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

Murphy, R.Y. ; Beard, B.L. ; Martin, E.M. ; Keener, A.E. ; Osaili, T.

Food microbiology, 2004-10, Vol.21 (5), p.493-499 [Periódico revisado por pares]

London: Elsevier Ltd

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Título:
Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven
Autor: Murphy, R.Y. ; Beard, B.L. ; Martin, E.M. ; Keener, A.E. ; Osaili, T.
Assuntos: bacterial contamination ; Biological and medical sciences ; cooking ; E. coli O157:H7 ; equations ; Escherichia coli ; Escherichia coli O157:H7 ; food contamination ; Food industries ; Food microbiology ; food pathogens ; food safety ; Fundamental and applied biological sciences. Psychology ; ground beef ; ground beef/turkey links ; ground turkey meat ; heat stress ; heat tolerance ; heat treatment ; inactivation temperature ; inoculum ; L. monocytogenes ; Listeria monocytogenes ; Meat and meat product industries ; Meat thermal processing ; model validation ; ovens ; pathogen survival ; postcook ; prediction ; Process lethality ; processed foods ; Salmonella ; value-added products
É parte de: Food microbiology, 2004-10, Vol.21 (5), p.493-499
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
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Descrição: The pathogen thermal lethality in ground and formulated beef/turkey was evaluated for a cocktail of E. coli O157:H7, Salmonella, and Listeria monocytogenes, respectively. At a temperature range of 55–70°C, the heat resistance of L. monocytogenes was not significantly (at α=0.05) different from those of Salmonella. The heat resistance of L. monocytogenes at 55–70°C was 45–81% higher than that of E. coli O157:H7. In this study, a practical approach was developed to predict log10(CFU/g) reduction of E. coli O157:H7, Salmonella, or L. monocytogenes in ground, formulated, and formed beef/turkey links that were cooked in an air impingement oven. The predictions of pathogen thermal kills in the links were verified via the inoculation studies for at least a 7log10(CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.
Editor: London: Elsevier Ltd
Idioma: Inglês

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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

Murphy, R.Y. ; Beard, B.L. ; Martin, E.M. ; Keener, A.E. ; Osaili, T.

London: Elsevier Ltd

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