Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon
| Autor: | Kenneth J. Prusa, James S. Dickson, Aubrey F. Mendonca, Joseph C. Cordray, Dennis G. Olson, Jonathan A. Campbell |
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| Rok vydání: | 2014 |
| Předmět: |
Methicillin-Resistant Staphylococcus aureus
Hot Temperature Meat Time Factors Food Handling Swine Colony Count Microbial MRSA infection Biology medicine.disease_cause Microbiology Internal temperature medicine Animals Food microbiology Cooking Food science Log reduction technology industry and agriculture food and beverages Methicillin-resistant Staphylococcus aureus Kinetics Consumer Product Safety Food Microbiology Colony count Heat treated Food Science |
| Zdroj: | Journal of Food Protection. 77:83-86 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-13-154 |
| Popis: | With the knowledge that retail pork products may be contaminated with methicillin-resistant Staphylococcus aureus (MRSA), the risk of consumers contracting a MRSA infection or foodborne illness from processed meats, especially bacon, is uncertain. Therefore, a study was designed to investigate the survival of MRSA during heat treatment of slab bacon at a commercial process and during cooking of sliced bacon at the consumer level. Fresh pork bellies were injected with a curing solution, inoculated, and heat treated to an internal temperature of 52°C. Three commercial brands of sliced bacon with similar "sell by" dates and fat-to-lean ratios were also inoculated and cooked at a temperature of 177°C for 0, 2, and 5 min on each side. Heat-treated slab bacon showed a log reduction of 1.89, which was significant (P0.05) compared with an uncooked inoculated control. Cooked sliced bacon had a reduction of viable MRSA cells of6.5 log CFU/cm(2), and there was not a significant brand interaction (P0.05). |
| Databáze: | OpenAIRE |
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