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Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
Author(s) -
Osaili T. M.,
Griffis C. L.,
Martin E. M.,
Beard B. L.,
Keener A. E.,
Marcy J. A.
Publication year - 2007
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.1750-3841.2006.00264.x
Subject(s) - listeria monocytogenes , salmonella , food science , d value , escherichia coli , chemistry , listeria , microbiology and biotechnology , bacteria , biology , biochemistry , genetics , gene
Decimal reduction times ( D ‐values) and thermal resistance constants ( z ‐values) for 3 foodborne pathogenic bacteria in formulated ready‐to‐eat breaded pork patties were determined with thermal inactivation studies. Meat samples, inoculated with Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes cultures or uninoculated controls, were packaged in sterile bags, immersed in circulated water bath, and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 °C for different durations of time. The D ‐ and z ‐values were determined by using a linear regression model. Average calculated D ‐values for E. coli O157:H7, Salmonella , and L . monocytogenes at a temperature range of 55 to 70 °C were 32.11 to 0.08 min, 69.48 to 0.29 min, and 150.46 to 0.43 min, respectively. Calculated z ‐values for E. coli O157:H7, Salmonella , and L. monocytogenes were 5.4, 6.2, and 5.9 °C, respectively. The results of this study will be useful to food processors to validate thermal lethality of the studied foodborne pathogens in ready‐to‐eat breaded pork patties.