Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7
Autor: | Kimberly M. Wiegand, Barbara H. Ingham, Steven C. Ingham |
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Rok vydání: | 2012 |
Předmět: |
Hot Temperature
Meat Time Factors Seasoning Colony Count Microbial Escherichia coli O157 medicine.disease_cause Microbiology Phosphates medicine Animals Humans Food microbiology Cooking Food science Escherichia coli Chemistry Cooking methods food and beverages Meat Products Consumer Product Safety Food Microbiology Colony count Cattle Salts Food Science |
Zdroj: | Journal of Food Protection. 75:48-61 |
ISSN: | 1944-9097 0362-028X |
DOI: | 10.4315/0362-028x.jfp-10-531 |
Popis: | Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning, and phosphates on E. coli O157:H7 thermotolerance in ground beef, compared E. coli O157:H7 thermotolerance in seasoned roasts and ground beef, and evaluated ground beef–derived D- and z-values for predicting destruction of E. coli O157:H7 in whole-muscle beef cooking. Inoculated seasoned and unseasoned ground beef was heated at constant temperatures of 54.4, 60.0, and 65.5°C to determine D- and z-values, and E. coli O157:H7 survival was monitored in seasoned ground beef during simulated slow cooking. Inoculated, seasoned whole-muscle beef roasts were slow cooked in a commercial smokehouse, and experimentally determined lethality was compared with predicted process lethality. Adding 5% seasoning significantly decreased E. coli O157:H7 thermotolerance in ground beef at 54.4°C, but not at 60 or 65.5°C. Under nonisothermal conditions, E. coli O157:H7 thermotolerance was greater in seasoned whole-muscle beef than in seasoned ground beef. Meeting U.S. Government (U.S. Department of Agriculture, Food Safety and Inspection Service, 1999, Appendix A) whole-muscle beef cooking guidance, which targets Salmonella destruction, would not ensure ≥6.5-log CFU/g reduction of E. coli O157:H7 in ground beef systems, but generally ensured ≥6.5-log CFU/g reduction of this pathogen in seasoned whole-muscle beef. Calculations based on D- and z-values obtained from isothermal ground beef studies increasingly overestimated destruction of E. coli O157:H7 in commercially cooked whole-muscle beef as process severity increased, with a regression line equation of observed reduction = 0.299 (predicted reduction) + 1.4373. |
Databáze: | OpenAIRE |
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