Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

Authors: Murphy, R.Y.1; Martin, E.M.1; Duncan, L.K.2; Beard, B.L.3; Marcy, J.A.4

Source: Journal of Food Protection®, Number 7, July 2004, pp. 1328-1547 , pp. 1394-1402(9)

Publisher: International Association for Food Protection

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Abstract:

At 55 to 70°C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13°C, respectively, in ground turkey and 5.43, 5.74, and 6.01°C, respectively, in ground beef. In both ground turkey and beef, significant (P < 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70°C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P < 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.

Document Type: Research Article

Affiliations: 1: Department of Biological and Agricultural Engineering, University of Arkansas,Fayetteville, Arkansas 72701, USA 2: Department of Mathematical Sciences, University of Arkansas,Fayetteville, Arkansas 72701, USA 3: Department of Food Science, University of Arkansas,Fayetteville, Arkansas 72701, USA 4: Department of Poultry Science, University of Arkansas,Fayetteville, Arkansas 72701, USA

Publication date: July 1, 2004

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