Fate of Surface-Inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on Kippered Beef during Extended Storage at Refrigeration and Abusive Temperatures
The behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on kippered beef was evaluated. Individual pieces of the product were separately inoculated on the top and bottom surfaces with each three- to six-strain pathogen cocktail
at ca. 6.0 log CFU per piece and stored at 4, 10, 21, or 30°C for up to 28 days in each of two trials. When kippered beef was inoculated with E. coli O157:H7, Salmonella Typhimurium, or L. monocytogenes and stored at 4, 10, 21, or 30°C for up to 28 days, pathogen
numbers decreased ca. 0.4 to 0.9, 1.0 to 1.8, 3.0 to ≥5.25, and ≥5.0 to 5.25 log CFU per piece, respectively. Average D-values for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes stored at 4 to 30°C for 28 days were ca. 41 to 4.6, 40.8 to
5.3, and 29.5 to 4.3 days, respectively. As expected, the higher the storage temperature, the greater the level and rate of inactivation for all three pathogens. These data establish that kippered beef does not provide an environment conducive to proliferation of these pathogens.
Document Type: Research Article
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA; Department of Agri-food Industry, Food and Nutrition,
University of São Paulo, Piracicaba, Brazil
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
Publication date: February 1, 2009
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