Evaluation of the thermal resistance of different Salmonella serotypes in pork meat containing curing additives.
The preliminary heat resistance evaluation of 94 Salmonella strains was carried out in culture medium (Trypticase soy broth, TSB). The heat resistance of three S. typhimurium strains (ATCC 14028, 133 and 1116), a strain each of S. derby B4373, S. potsdam 1133, S. menston 179. S. eppendorf 166, and S. kingston I124 was determined also in pork meat containing curing additives. As expected, the eight Salmonella strains showed greater heat resistance in pork meat than in TSB. At the lowest temperature (58 degrees C), the heat resistance increased 1.5-4 times, and it was most pronounced for the strains being most heat sensitive in TSB. S. potsdam 133 was the most resistant strain in pork meat, with D-values at 58 degrees C, 60 degrees C and 63 degrees C of 4.80, 1.57 and 0.30 min, respectively. The most sensitive strain turned out to be S. kingston 1124, with D-values of 2.79. 0.92 and 0.24 min, at the same temperatures. According to collected data, the heating processes, as applied to cured pork meat, providing an internal temperature of 60 degrees C for 9-10 min or of 63 degrees C for 3-4 min can be expected to provide a > or = 7 D kill of Salmonella belonging to the serotypes studied.
Quintavalla
S
S
Experimental Station for the Food Preserving Industry, Parma, Italy. squintavalla@tin.it
Larini
S
S
Mutti
P
P
Barbuti
S
S
D000818:Animals; D015169:Colony Count, Microbial; D003470:Culture Media; D005503:Food Additives / Q000494:pharmacology; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000145:classification / Q000187:drug effects / Q000502:physiology*; D012703:Serotyping; D013552:Swine; D013997:Time Factors
D003470:Culture Media; D005503:Food Additives