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Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties

2006; Elsevier BV; Volume: 69; Issue: 5 Linguagem: Inglês

10.4315/0362-028x-69.5.1080

1944-9097

Tareq M. Osaili, C. L. Griffis, Elizabeth M. Martin, Brian L. Beard, A. E. Keener, J.A. Marcy,

Food Safety and Hygiene

Thermal inactivation studies were used to determine the D- and z-values of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties. Inoculated meat was packaged in sterile bags, which were immersed in a circulated water bath and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70°C for different lengths of time. D- and z-values were determined with a linear regression model. Average D-values at temperatures 55 to 70°C were 27.62 to 0.04 min for E. coli O157:H7, 67.68 to 0.22 min for Salmonella, and 81.37 to 0.31 min for L. monocytogenes. The z-values were 5.2°C for E. coli O157:H7, 6.0°C for Salmonella, and 6.1°C for L. monocytogenes. The results of this study can be used by food processors to validate their processes and help eliminate pathogenic bacteria associated with chicken-fried beef products.