Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products

• Published in: Journal of food protection 2004-07, Vol.67 (7), p.1394-1402
• Main Authors: Murphy, R.Y, Martin, E.M, Duncan, L.K, Beard, B.L, Marcy, J.A
• Format: Article
• Language: English
• Subjects: air flow; Animals; bacterial contamination; Biological and medical sciences; Cattle; Colony Count, Microbial; Consumer Product Safety; cooking quality; Escherichia coli; Escherichia coli O157 - growth & development; Escherichia coli O157:H7; food contamination; Food Handling - methods; Food Handling - standards; Food industries; Food Microbiology; food pathogens; food safety; Fundamental and applied biological sciences. Psychology; ground beef; ground turkey meat; hamburgers; heat treatment; Hot Temperature; Humans; inactivation temperature; inoculum density; internal temperature; Listeria monocytogenes; Listeria monocytogenes - growth & development; Meat and meat product industries; Meat Products - microbiology; ovens; pathogen survival; plate count; prediction; relative humidity; Salmonella; Salmonella - growth & development; Time Factors; Turkeys; velocity
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-67.7.1394

At 55 to 70°C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13°C, respectively, in ground turkey and 5.43, 5.74, and 6.01°C, respectively, in ground beef. In both ground turkey and beef, significant (P < 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70°C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P < 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.