In:
Meat and Muscle Biology, Iowa State University, Vol. 2, No. 1 ( 2018-6-1)
Abstract:
USDA, FSIS thermal processing guidelines (e.g. Appendix A for cooked beef, roast beef, and cooked corned beef, and Time-Temperature Tables for Cooking Ready-to-Eat Poultry Products) are widely used as validation support for cooking processes, but these procedures were developed and validated only for Salmonella in a limited number of products. To determine the extent to which Appendix A can safely be applied to other pathogens and products, a study was conducted to compare the thermal-death times of Salmonella, Listeria monocytogenes, and shiga toxin-producing E. coli (STEC) in model products representing roast beef, turkey breast, and boneless ham. Raw batter for each of the 3 products was inoculated with 8 log CFU/g of a multi-strain mixture of L. monocytogenes, Salmonella, or STEC. One-gram portions of inoculated roast beef, turkey breast, or ham batter were flattened into a thin film in moisture-impermeable pouches, vacuum-packaged, and heated at 54.4, 60.0, 65.6, or 71.1°C in a water bath. Triplicate samples were removed at predetermined time points and enumerated for surviving pathogens. The time needed to yield a 6.5-log reduction of Salmonella and STEC at 60.0, 65.6, or 71.1°C for the three product types was comparable to the times prescribed by USDA, FSIS Appendix A for Salmonella inactivation; however, at 54.4°C similar inactivation levels were not observed. L. monocytogenes showed greater thermotolerance than Salmonella and STEC for all 3 product types. These data suggest that current USDA, FSIS thermal processing guidelines are acceptable tools for ensuring the safety of cooking processes at 60.0°C or higher to inactivate Salmonella and STEC in the product types, but longer dwell times may be necessary to yield comparable log reduction of L. monocytogenes.
Type of Medium:
Online Resource
ISSN:
2575-985X
DOI:
10.22175/mmb2017.11.0057
Language:
Unknown
Publisher:
Iowa State University
Publication Date:
2018
detail.hit.zdb_id:
2973836-2
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