Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties.
Thermal inactivation studies were used to determine the D- and z-values of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties. Inoculated meat was packaged in sterile bags, which were immersed in a circulated water bath and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 degrees C for different lengths of time. D- and z-values were determined with a linear regression model. Average D-values at temperatures 55 to 70 degrees C were 27.62 to 0.04 min for E. coli 0157:H7, 67.68 to 0.22 min for Salmonella, and 81.37 to 0.31 min for L. monocytogenes. The z-values were 5.2 degrees C for E. coli O157:H7, 6.0 degrees C for Salmonella, and 6.1 degrees C for L. monocytogenes. The results of this study can be used by food processors to validate their processes and help eliminate pathogenic bacteria associated with chicken-fried beef products.
Osaili
T
T
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan.
Griffis
C L
CL
Martin
E M
EM
Beard
B L
BL
Keener
A
A
Marcy
J A
JA
D000818:Animals; D002417:Cattle; D002645:Chickens; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006358:Hot Temperature; D016014:Linear Models; D008089:Listeria monocytogenes / Q000254:growth & development*; D008954:Models, Biological; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors