Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

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 monoc...

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Bibliographic Details
Published in:Journal of food science 2007-03, Vol.72 (2), p.M56-M61
Main Authors: Osaili, T.M, Griffis, C.L, Martin, E.M, Beard, B.L, Keener, A.E, Marcy, J.A
Format: Article
Language:English
Subjects:
Animals
Area Under Curve
bacterial contamination
breadings
Colony Count, Microbial
Consumer Product Safety
cooking
E coli
E. coli O157:H7
Escherichia coli O157 - growth & development
Escherichia coli O157:H7
Food Contamination - analysis
Food Contamination - prevention & control
Food Handling - methods
Food Microbiology
Food safety
Food science
foodborne pathogens
ground pork
heat inactivation
Hot Temperature
Kinetics
Listeria monocytogenes
Listeria monocytogenes - growth & development
Meat Products - microbiology
patties
Pork
ready-to-eat
ready-to-eat foods
Salmonella
Salmonella - growth & development
Swine
Temperature
Temperature effects
thermal inactivation
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Summary: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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2006.00264.x