title: Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
abstract: The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 °C for 5 and 75 days. After thawing at 4 °C/16 h, 20 °C/12 h, in microwave/22-24 min, or without prior thawing, beef patties (90 g) were shaped and cooked in oven-broiler or in pan-grill to internal temperatures of 60 °C or 71 °C. Cooking in oven-broiler was more effective compared to pan-grill, especially when cooked to 71 °C. Defrosting methods did not affect significantly (P ≥ 0.05) the survival of the pathogens during subsequent cooking. Frozen storage for 75 days enhanced the survival of E. coli O157:H7, as the pathogen survived 3.1 logCFU/g when cooked in oven-broiler at 71 °C. Results may supplement the existing guidelines for the appropriate practices, associated with freezing, thawing and cooking of patties in households or catering services.
authors.affiliation: Cranfield University, Department of Cranfield Health, Cranfield, Bedfordshire MK43 0AL, UK; Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Quality Control & Hygiene, Iera Odos 75, GR-11855 Athens, Greece.
authors.forename: Stavros G
authors.initials: SG
authors.lastname: Manios
authors.affiliation: Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Quality Control & Hygiene, Iera Odos 75, GR-11855 Athens, Greece. Electronic address: pskan@aua.gr.
authors.forename: Panagiotis N
authors.initials: PN
authors.lastname: Skandamis
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking / Q000379:methods; D019453:Escherichia coli O157 / Q000254:growth & development*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D005615:Freezing; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature
keywords: Beef patties; Escherichia coli O157:H7; Freezing; Salmonella spp.; Thawing cooking