title: Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels.
abstract: The non-O157 Shiga toxigenic Escherichia coli (STEC) serogroups most commonly associated with illness are O26, O45, O103, O111, O121, and O145. We compared the thermal tolerance (D55°C) of three or more strains of each of these six non-O157 STEC serogroups with five strains of O157:H7 STEC in 7% fat ground beef. D55°C was also determined for at least one heat-tolerant STEC strain per serogroup in 15 and 27% fat ground beef. D55°C of single-pathogen cocktails of O157 and non-O157 STEC, Salmonella, and potential pathogen surrogates, Pediococcus acidilactici and Staphylococcus carnosus, was determined in 7, 15, and 27% fat ground beef and in frankfurter batter. Samples (25 g) were heated for up to 120 min at 55°C, survivors were enumerated, and log CFU per gram was plotted versus time. There were significant differences in D55°C across all STEC strains heated in 7% fat ground beef (P < 0.05), but no non-O157 STEC strain had D55°C greater than the range observed for O157 STEC. D55°C was significantly different for strains within serogroups O45, O145, and O157 (P < 0.05). D55°C for non-O157 STEC strains in 15 and 27% fat ground beef were less than or equal to the range of D55°C for O157. D55°C for pathogen cocktails was not significantly different when measured in 7, 15, and 27% fat ground beef (P ≥ 0.05). D55°C of Salmonella in frankfurter batter was significantly less than for O157 and non-O157 STEC (P < 0.05). Thermal tolerance of pathogen cocktails in ground beef (7, 15, or 27% fat) and frankfurter batter was significantly less than for potential pathogen surrogates (P < 0.05). Results suggest that thermal processes in beef validated against E. coli O157:H7 have adequate lethality against non-O157 STEC, that thermal processes that target Salmonella destruction may not be adequate against STEC in some situations, and that the use of pathogen surrogates P. acidilactici and S. carnosus to validate thermal processing interventions in ground beef and frankfurter batter would be of limited utility to processors.
authors.affiliation: Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Akhila
authors.initials: A
authors.lastname: Vasan
authors.affiliation: Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA.
authors.forename: Renae
authors.initials: R
authors.lastname: Geier
authors.affiliation: Division of Food Safety, Wisconsin Department of Agriculture, Trade and Consumer Protection, P.O. Box 8911, Madison, Wisconsin 53708, USA.
authors.forename: Steve C
authors.initials: SC
authors.lastname: Ingham
authors.affiliation: Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA. bhingham@wisc.edu.
authors.forename: Barbara H
authors.initials: BH
authors.lastname: Ingham
mesh_terms: D000818:Animals; D002417:Cattle; D019453:Escherichia coli O157 / Q000737:chemistry / Q000254:growth & development*; D005223:Fats / Q000032:analysis*; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D010376:Pediococcus / Q000737:chemistry / Q000254:growth & development; D012475:Salmonella / Q000737:chemistry / Q000254:growth & development*; D054323:Shiga-Toxigenic Escherichia coli / Q000737:chemistry / Q000254:growth & development*; D013210:Staphylococcus / Q000737:chemistry / Q000254:growth & development
chemical_list: D005223:Fats