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VALIDATION OF PATHOGEN DESTRUCTION DURING MANUFACTURE OF A MEAT‐BASED POTATO SNACK (CHIPAROO)
Author(s) -
KIERAS S. J.,
MILLS E. W.,
KNABEL S. J.,
MARETZKI A. N.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00492.x
Subject(s) - food science , listeria monocytogenes , inoculation , salmonella , staphylococcus aureus , escherichia coli , chemistry , pathogen , microorganism , microbiology and biotechnology , biology , bacteria , horticulture , biochemistry , genetics , gene
A Chiparoo is a comminuted rabbit and sweet potato dehydrated snack chip manufactured using a process suitable for underdeveloped regions of the world. The purpose of this study was to evaluate the ability of the Chiparoo manufacturing process to adequately deliver 5 log reductions in Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, and Staphylococcus aureus per gram of food product. These four pathogens were inoculated into regular (pH ∼ 6.0) and lime juice added (pH ∼ 5.0) formulations of rabbit and sweet potato Chiparoos. They were inoculated as a cocktail of four microorganisms at concentrations of approximately 10 6 /g of each pathogen. Individual inoculations of each pathogen at the same concentration (10 6 /g) were also prepared. After inoculation, the product was held for 5 h at 37C, to simulate the maximum hold time in a sub‐Saharan Africa manufacturing facility, then dehydrated at 55C (+/‐ 5C) for 9 h. Samples of the product were taken during the hold and dehydration steps, decimally diluted and plated on the appropriate enumeration medium. The regular formulation (pH ∼ 6.0) did not achieve the required 5 log reduction of each of the four pathogens, while the lime juice added formulation (pH ∼ 5.0) achieved the desired minimum 5 log reduction for each of the four foodborne pathogens tested.