Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef Patties

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Abstract:

A rapid, high-temperature double-sided grilling–broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110 g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (106–7 CFU/g) were cooked to target internal temperatures of 60 or 68°C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68°C that is recommended for foodservice cooking of ground beef patties. Actual final internal temperature attained, position on the grill, degree of doneness, cooking time, after-cook weight, texture characteristics, and bacterial counts of the patties were monitored. The DGB reduced E. coli O157:H7 and L. monocytogenes populations in ground beef patties by 5.7 log10 and 5.4 log10 CFU/g, respectively, when cooked to a target temperature of 60°C (actual final internal temperature of 71.2°C) and by 6.1 log10 and 5.6 log10 CFU/g, respectively, when cooked to a target temperature of 68°C (actual final internal temperature of 75.8°C). The SSB reduced E. coli O157:H7 and L. monocytogenes populations by 1.3 log10 and 1.8 log10 CFU/ g, respectively, when cooked to a target temperature of 60°C (actual final internal temperature of 62.7°C) and by 2.9 log10 and 3.6 log10 CFU/g, respectively, when cooked to a target temperature of 68°C (actual final internal temperature of 69.3°C). The DGB system effected a higher, more rapid temperature increase in patties cooked to either target temperature compared to the SSB system. This higher temperature was more effective in destroying pathogens in beef patties. Texture analyses determined that patties cooked on the DGB system had significantly higher values for springiness, adhesiveness, and product height as compared to the SSB system, and patties cooked on either system had significantly higher hardness, gumminess, chewiness, and product height values at the target temperature of 68°C as compared to 60°C.

Document Type: Research Article

Affiliations: 1: Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602-7610, USA 2: Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602-7610, USA

Publication date: July 1, 2000

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