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Heat‐Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition
Author(s) -
AHMED NAHED M.,
CONNER DONALD E.,
HUFFMAN DALE L.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb09838.x
Subject(s) - food science , escherichia coli , composition (language) , heat resistance , chemistry , poultry meat , biochemistry , materials science , philosophy , linguistics , composite material , gene
The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D‐ and z‐values. D‐values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D‐values. D 60 values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D 55 and D 50 values were respectively longer. Z‐values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7.