The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing
| Autor: | R.A. Bailey, Tom J. Humphrey, Frieda Jørgensen, Karen Mattick |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Salmonella
Hot Temperature Cooking process Colony Count Microbial medicine.disease_cause Applied Microbiology and Biotechnology Visual assessment Prevalence medicine Animals Food microbiology Cooking Food science L-Lactate Dehydrogenase biology Cooking methods Campylobacter food and beverages General Medicine Alkaline Phosphatase biology.organism_classification Meat Products Heat tolerance Consumer Product Safety Salmonella enterica Food Microbiology Biotechnology |
| Zdroj: | Journal of Applied Microbiology. 93:541-547 |
| ISSN: | 1365-2672 1364-5072 |
| Popis: | Aims: To determine the prevalence and number of Salmonella and Campylobacter in sausages and to evaluate their destruction during cooking. Methods and Results: One hundred and sixty-two packs of uncooked economy or catering sausages, comprising 53 packs of frozen and 109 of chilled sausages, were purchased in Devon between March and July 2000. All were tested for the presence of Salmonella and 51 packs of chilled sausages were also examined for the presence of Campylobacter spp. To investigate the heat tolerance of Salmonella enterica serovar Typhimurium DT104 in sausage-meat, chilled, handmade and frozen sausages were inoculated with approx. 1·5 × 104 bacterial cells per sausage (∼300 cfu g−1) and then cooked by frying, grilling or barbecuing. The levels of creatinine kinase, lactate dehydrogenase and alkaline phosphatase in uncooked and cooked sausages were measured to evaluate their potential as indicators of adequate cooking and, therefore, pathogen elimination. Salmonella were detected in 7·5% of frozen and 9·1% of the chilled sausages (8·6% overall) but Campylobacter spp. were not isolated. After cooking, a visual assessment suggested that all of the sausages were thoroughly cooked. Despite this, barbecuing and frying sometimes allowed Salmonella cells to survive and the temperature profiles during cooking indicated that the lethal range was sometimes not reached. The enzyme levels tested were not reliable indicators of the inactivation of bacterial pathogens because Salmonella were sometimes isolated from sausages with low values of all three enzymes. Conclusions:Salmonella spp. are present in a significant proportion of sausages and are not always killed during the cooking process. Significance and Impact of the Study: These findings have clear implications for public health. |
| Databáze: | OpenAIRE |
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