Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products.
At 55 to 70 degrees C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13 degrees C, respectively, in ground turkey and 5.43, 5.74, and 6.01 degrees C, respectively, in ground beef. In both ground turkey and beef, significant (P < 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70 degrees C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P < 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA. rymurph@uark.edu
R Y
RY
Murphy
E M
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Martin
L K
LK
Duncan
B L
BL
Beard
J A
JA
Marcy
D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000254:growth & development*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors; D014422:Turkeys