Calculation of the expected increases of coliform organisms, Escherichia coli and Salmonella typhimurium, in raw blended mutton tissue.
Samples of blended mutton tissue in small polyvinyl chloride sachets were incubated in water baths for different times and at varying temperatures. The temperature of each bath was recorded accurately throughout each experiment. Using equations previously derived for the lag and generation times of coliform organisms in blended mutton tissue, the expected increases of these bacteria were calculated from the time/temperature recordings. These were compared with the data obtained from plate counts made on the tissue samples in the sachets before and after incubation. The studies were done with a strain of Escherichia coli, one of Salmonella typhimurium and the coliform organisms naturally present on sheep carcasses processed in a commercial abattoir. The calculated growth agreed closely with that measured. Therefore, if mutton, after overnight chilling, is warmed again to temperatures within the growth range of these bacteria, the possible increases in the numbers of cells present can be calculated directly from time and temperature measurements. The implications for the present codes of practice in abattoirs are discussed.
Smith
M G
MG
CSIRO Division of Food Research, Meat Research Laboratory, Queensland, Australia.
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D004926:Escherichia coli / Q000254:growth & development*; D005516:Food Microbiology; D008433:Mathematics; D008460:Meat; D012486:Salmonella typhimurium / Q000254:growth & development*; D012756:Sheep; D013696:Temperature; D013997:Time Factors