Effect of Storage Temperatures and Cooking Times on Viability of L isteria monocytogenes and E scherichia coli O 157: H 7 Inoculated in/on Goetta

The viability of a five‐strain cocktail of L isteria monocytogenes or E scherichia coli   O 157: H 7 was separately evaluated in/on goetta, a sausage‐like meat product, both during extended refrigerated storage and following cooking. At 4C, L . monocytogenes numbers increased from ca. 1.4 to 8.4 log cfu/g over 90 days, whereas E . coli   O 157: H 7 numbers remained relatively unchanged. At 12C, L . monocytogenes and E . coli   O 157: H 7 numbers increased from ca. 1.4 to 9.0 log cfu/g over 28 days. After cooking for 2 to 6 min per side at an external temperature of 176.7C, reductions of 0.7 to 6.6 log cfu/g were observed for L . monocytogenes and E . coli   O 157: H 7. Although goetta supported the growth/survival of L . monocytogenes and E . coli   O 157: H 7 during refrigerated storage, a ≥5‐log reduction of both pathogens was achieved by cooking the product for at least 5 min per side at the manufacturer's recommended internal temperature of 73.8C.Practical Applications Although there have been no reported recalls/illnesses associated with goetta, a specialty/ethnic meat enjoyed as a breakfast item, information is lacking to confirm if goetta would support the growth/survival of foodborne pathogens such as L.  monocytogenes and E.  coli   O 157: H 7. Thus, we determined if goetta would provide a favorable environment for persistence of these pathogens and, if so, would consumer reheating/storage practices be sufficient to kill any cells of either pathogen that might be present. Our data highlight the importance for proper storage and cooking of specialty/ethnic products such as goetta to extend shelf life and ensure wholesomeness. In this regard, it is significant from a public health perspective that goetta supported growth/survival of L. monocytogenes and E. coli O157:H7, and more importantly that cooking goetta at specific time/temperature combinations can achieve a ≥5‐log reduction of both pathogens. These data may be useful for establishing consumer guidelines for storing and cooking/reheating goetta prior to consumption.