title: Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.
abstract: This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.
authors.affiliation: AIB International, Manhattan, Kansas 66502, USA.
authors.forename: Lakshmikantha H
authors.initials: LH
authors.lastname: Channaiah
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Elizabeth S
authors.initials: ES
authors.lastname: Holmgren
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Minto
authors.initials: M
authors.lastname: Michael
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Nicholas J
authors.initials: NJ
authors.lastname: Sevart
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Donka
authors.initials: D
authors.lastname: Milke
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Carla L
authors.initials: CL
authors.lastname: Schwan
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Matthew
authors.initials: M
authors.lastname: Krug
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: Amanda
authors.initials: A
authors.lastname: Wilder
authors.affiliation: Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA. phebus@ksu.edu.
authors.forename: Randall K
authors.initials: RK
authors.lastname: Phebus
authors.affiliation: Food Science and Technology Department, University of Nebraska, Lincoln, Nebraska 68583, USA.
authors.forename: Harshavardhan
authors.initials: H
authors.lastname: Thippareddi
authors.affiliation: Department of Statistics, Kansas State University, Manhattan, Kansas 66506, USA.
authors.forename: George
authors.initials: G
authors.lastname: Milliken
mesh_terms: D015169:Colony Count, Microbial; D003296:Cooking / Q000379:methods*; D016984:Enterococcus faecium / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D007700:Kinetics; D008461:Meat Products / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature