Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products

Incze, K.; Körmendy, L.; Körmendy, I.; Zsarnóczay, Gabriella

doi:10.1016/s0309-1740(98)00107-7

Cited by 13 publications

(3 citation statements)

References 31 publications

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“…It is important to consider the study of the cooking step as a critical part of the cooked ham process in relation to its safety and quality. Critical (indicator) microorganisms and acid phosphatase (ACP) activity have been used to assess the extent of heat treatment in the central area of canned hams and meat products for several decades − despite their disadvantages because they are destructive determinations.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Mora

Sentandreu

2008

J. Agric. Food Chem.

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The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of creatinine/creatine in cooked ham. Two cooking methods (constant temperature and increasing temperature, constant T and DeltaT, respectively) were tested on different locations in porcine longissimus dorsi muscle and ham (semimembranosus, biceps femoris, and gluteus muscles). The results showed larger creatine conversion into creatinine in the surface layer than in the core as well as higher creatinine/creatine ratio values when applying the DeltaT in comparison to the constant T method. A correlation between the creatinine/creatine ratio and the heat treatment was established, and 15 samples of commercial cooked hams were analyzed to support these results. This creatinine/creatine ratio analyzed in the surface of the ham could be used as a rapid and nondestructive indicator to determine the effectiveness of the heat treatment in cooked ham processes.

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Section: Introductionmentioning

confidence: 99%

Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Mora

Sentandreu

2008

J. Agric. Food Chem.

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“…paratuberculosis ATCC 19698 and a strain isolated from feces originating from an infected herd of cattle in Ontario, Canada (gN27) were studied and were kindly provided by Dr. Lucy Mutharia, University of Guelph, Ontario, Canada. E. faecalis ATCC 7090 and Escherichia coli ATCC 29522 were also tested for comparison -E. faecalis for its particular heat resistance (Incze et al, 1999;Reichert et al, 1979cited by de Halleux et al, 2005 and E. coli because it is an indicator organism commonly used to evaluate hygiene and fecal contamination in meat (Gill, 2000). Stock cultures were stored at -80 °C in Middlebrook 7H9 broth (Difco Laboratories, Detroit, MI, USA) supplemented with Tyloxapol (0.05% v/v; Sigma-Aldrich Canada Ltd, Oakville, ON, Canada) and mycobactine J (2 mg/l; The Paratuberculosis Laboratory, Allied Monitor, Fayette, MO, USA) for Map strains and in Brain Heart Infusion broth (BHI; Difco Laboratories) for E. faecalis and E. coli.…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef

Saucier¹,

Plamondon²

2011

International Journal of Food Engineering

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Mycobacterium avium subsp. paratuberculosis (Map) is the etiologic agent of Johnes disease in bovine and other ruminants. Concern for public health was raised when the organism was also suggested to be responsible for Crohns disease in humans, although the evidence remains inconclusive. Nonetheless, limiting human exposure to Map is viewed as a proper precautionary measure. Hence, the efficacy of heat treatment to control the organism in milk has been studied but it has not been studied to the same extend in meat. In this study, aseptically prepared ground beef was obtained from beef semimembranosus muscle and inoculated with two stains of Map (ATCC 7080 and gN27) to determine the decimal reduction time (D-value) and temperature sensitivity (z-value) for each strain. A 25 g sample of meat was inoculated with 100 ul of culture to a final concentration of 107 cfu/g. The inoculum was evenly distributed in the meat, which was spread in a thin (2 mm) layer of to maximise heat transfer. Treatments were performed at 55, 60, 65 and 70 °C for times allowing a minimum 5-log reduction. D-values decreased significantly with temperature (P < 0.05) ranging from 80.5 ± 6.1 minutes to 12 ± 1 seconds for both Map strains. When compared to Escherichia coli ATCC 25922 and Enterococcus faecalis ATCC 7080, D-values were significantly lower for E. coli (P < 0.05) whereas E. faecalis was not consistently more resistant than the two Map strains and, therefore, cannot be used as a surrogate strain for Map control with heat treatment. The z-values were not significantly different (P > 0.05) amongst the four strains and ranged from 5.6 ± 0.1 °C to 6.2 ± 0.3 °C. The results suggest that a low concentration of Map could be controlled with conventional cooking methods.

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“…Because of this reason, the pasteurized meat products have to be stored at low temperature, thus bringing great inconvenience to transportation and storage. It is important specially in meat products that adequate level of heat treatment should be carried out to inactivate all harmful microorganisms (including viruses) (Incze, Körmendy, Körmendy, & Zsarnóczay, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

Wang

Zhang

Adhikari

et al. 2019

J Food Process Engineering

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The aim of this article was to compare the effects of three different heating methods; water bath (WB), radio frequency (RF), microwave (MW), and their combinations (WB–RF, WB–MW, RF–MW) on reducing bacterial load, extending shelf‐life, and preserving quality (color, texture, peroxide value, and smell) of vacuum packed braised beef. The thermally processed samples were stored at 37°C, and the total number of bacterial colonies, pH, color, texture, and smell profiles was measured and analyzed. WB–RF heating was found to be the most suitable among these three methods and their combinations. WB–RF prolonged the shelf‐life of samples to the longest and also caused the least damage to color, texture, flavor, and caused least lipid oxidation. The WB–RF processed samples had similar sensory acceptability to that of untreated samples. Practical applications Compared with high temperature and high pressure sterilization, flexible heating methods can be a feasible approach to not only guarantee a certain shelf‐life of the braised beef but also improve the sensory and nutritional quality of products thus increasing the acceptability to consumers.

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Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products

Cited by 13 publications

References 31 publications

Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef

Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef

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