Authors: Rhee M-S.¹; Lee S-Y.¹; Hillers V.N.¹; McCurdy S.M.²; Kang D-H.¹

Source: Journal of Food Protection®, Volume 66, Number 6, 1 June 2003 , pp. 1030-1034(5)

Publisher: International Association for Food Protection

Abstract:

The objective of this study was to evaluate the thermal inactivation of Escherichia coli O157:H7 in ground beef cooked to an internal temperature of 71.1°C (160°F) under conditions simulating consumer-style cooking methods. To compare a double-sided grill (DSG) with a single-sided grill (SSG), two different cooking methods were used for the SSG: for the oneturnover (OT-SSG) method, a patty was turned once when the internal temperature reached 40°C, and for the multiturnover (MT-SSG) method, a patty was turned every 30 s. Patties (100 g, n = 9) inoculated with a five-strain mixture of E. coli O157: H7 at a concentration of 107 CFU/g were cooked until all three temperature readings (for two sides and the center) for a patty were 71.1°C. The surviving E. coli O157:H7 cells were enumerated on sorbitol MacConkey (SMAC) agar and on phenol red agar base with 1% sorbitol (SPRAB). The order of the cooking methods with regard to the cooking time required for the patty to reach 71.1°C was as follows: DSG (2.7 min) < MT-SSG (6.6 min) < OT-SSG (10.9 min). The more rapid, highertemperature cooking method was more effective (P< 0.01) in destroying E. coli O157:H7 in ground beef. E. coli O157:H7 reduction levels were clearly differentiated among treatments as follows: OT-SSG (4.7 log₁₀ CFU/g) < MT-SSG (5.6 log₁₀ CFU/g) < DSG (6.9 log₁₀ CFU/g). Significantly larger numbers of E. coli O157:H7 were observed on SPRAB than on SMAC agar. To confirm the safety of ground beef cooked to 71.1°C, additional patties (100 g, n = 9) inoculated with lower concentrations of E. coli O157:H7 (103 to 104 CFU/g) were tested. The ground beef cooked by the OT-SSG method resulted in two (22%) of nine samples testing positive after enrichment, whereas no E. coli O157:H7 was found for samples cooked by the MT-SSG and DSG methods. Our findings suggest that consumers should be advised to either cook ground beef patties in a grill that cooks the top and the bottom of the patty at the same time or turn patties frequently (every 30 s) when cooking on a grill that cooks on only one side.

Document Type: Research article

Affiliations: 1: Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376 2: School of Family and Consumer Sciences, University of Idaho, Moscow, Idaho 83844-3183, USA

Publication date: 2003-06-01

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