Thermal inactivation and injury of Moraxella-Acinetobacter cells in ground beef.
The thermal inactivation and injury (sensitivity to 0.8% NaCl) of a radiation-resistant culture of Moraxella-Acinetobacter mixed in minced beef were determined. Survival curves for Moraxella-Acinetobacter cells in beef had an initial shoulder preceding a logarithmic decline when the cells were heated at 65, 70, and 75 degrees C, but not at 80 degrees C. In all cases, the experimental points not included in the shoulder were linearized by means of a least-squares straight line, and the latter was used to determine D values. Shoulder values of 12.2, 4.1, and 0.6 min at temperatures of 65, 70, and 75 degrees C were added to the respective D values of 35.4, 6.6, and 1.4 min to determine the time required to destroy one log cycle. The Z value was 7.3 degrees C. Moraxella-Acinetobacter cells in meat were more rapidly injured than inactivated, on initial exposure to heat. The number of cells injured by this initial exposure increased as the temperature was increased. At 65 degrees C the percentage of injured cells increased more rapidly with exposure time than did the inactivated cells. As the temperature was increased, the rates of inactivation and injury became more and more similar.
D000150:Acinetobacter / Q000187:drug effects / Q000502:physiology*; D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D009016:Moraxella / Q000187:drug effects / Q000502:physiology*; D012965:Sodium Chloride / Q000494:pharmacology
D012965:Sodium Chloride