Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Røssvoll, Elin; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig

doi:10.1016/j.meatsci.2013.09.009

Cited by 28 publications

(29 citation statements)

References 54 publications

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“…The methodology is described elsewhere (Røssvoll et al . , ). The 2009 survey included questions about use and cleaning of cutting boards, while the 2012 survey included questions about cleaning of tap handles and mobile phones.…”

Section: Methodsmentioning

confidence: 99%

“…Two surveys of consumers' knowledge of kitchen hygiene were conducted in 2009 and 2012 among 2008 and 1046 Norwegian consumers respectively. The methodology is described elsewhere (Røssvoll et al 2012(Røssvoll et al , 2014. The 2009 survey included questions about use and cleaning of cutting boards, while the 2012 survey included questions about cleaning of tap handles and mobile phones.…”

Section: Consumer Surveys On Kitchen Hygienementioning

confidence: 99%

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The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

et al. 2015

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Section: Methodsmentioning

confidence: 99%

Section: Consumer Surveys On Kitchen Hygienementioning

confidence: 99%

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

et al. 2015

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“…Based on this, the proportion of burgers cooked to less than “medium rare” would likely be small. It is also difficult to convert the “doneness” descriptors to temperatures because “doneness” is a subjective assessment based partially on the color of the patty, which is an unreliable indicator of safety in beef burger patties (Hague et al., ; Røssvoll et al., ), and likely also a poor indicator in pork burger patties. The results from Scenario 9, which investigated the effects of a reduction in cooking temperatures similar to those reported in the USA for beef burgers, present a mean risk estimate that is 11,300 times the mean baseline risk estimate.…”

Section: Discussionmentioning

confidence: 99%

Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home

Gurman

Ross

Kiermeier³

2018

Risk Analysis

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Pork burgers could be expected to have an elevated risk of salmonellosis compared to other pork products due to their comminuted nature. A stochastic risk assessment was performed to estimate the risk of salmonellosis from Australian pork burgers and considered risk-affecting factors in the pork supply chain from retail to consumption at home. Conditions modeled included prevalence and concentration of Salmonella in pork mince, time and temperature effects during retail, consumer transport, and domestic storage and the effect of cooking, with the probability of illness from consumption estimated based on these effects. The model was two-dimensional, allowing for the separation of variability and uncertainty. Potential changes to production practices and consumer behaviors were examined through alternative scenarios. Under current conditions in Australia, the mean risk of salmonellosis from consumption of 100 g pork burgers was estimated to be 1.54×10-8 per serving or one illness per 65,000,000 servings consumed. Under a scenario in which all pork mince consumed is served as pork burgers, and with conservative (i.e., worst-case) assumptions, 0.746 cases of salmonellosis per year from pork burgers in Australia were predicted. Despite the adoption of several conservative assumptions to fill data gaps, it is predicted that pork burgers have a low probability of causing salmonellosis in Australia.

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“…Recent research has shown that consumers use food color to determine important aspects of food such as safety of meat and poultry, based on whether it is sufficiently done (Maughan et al, ; Røssvoll et al, ), even though researchers have known for years that color is not a reliable indicator of doneness (Hunt, Sorheim, & Slinde, ; Warren, Hunt, & Kropf, 1996). For sensory and consumer research, visual characteristics of products are becoming increasingly important.…”

Section: Introductionmentioning

confidence: 99%

A procedure for validating the use of photographs as surrogates for samples in sensory measurement of appearance: An example with color of cooked turkey patties

Maughan

Chambers

Godwin

2016

Journal of Sensory Studies

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Assessing visual characteristics of products can be difficult as they can change over time, vary in natural products, and be perceived differently due to factors such as lighting. This study examines the use of photographs, which can be problematic if they show color shifting in different lighting conditions, as a substitute for freshly prepared products and compares the photographs with samples under different lighting conditions. Three replicates of ground turkey patties cooked to six different end point temperatures that provided various shades of pink, brown, and gray were used for this study. Photographs of the samples were compared to freshly prepared samples under simulated daylight conditions by a highly trained descriptive sensory panel in a balanced randomized order. Eighteen photographs verified as matching the samples (three for each of six samples) in “daylight” subsequently were compared under consumer lighting conditions: incandescent, halogen, Compact Fluorescent (CFL), Light Emitting Diode (LED), and daylight LED bulbs. Each photograph was found to match freshly prepared samples under each of the different lighting conditions as well. This study shows that photographs can potentially be used as visual references for products, and that they behave similarly to freshly prepared samples under different lighting conditions. Practical applications This study suggests that photographs can be used in place of actual products with proper validation of the photographs. In addition, this study provides one procedure for validating photographs against actual products that can be used in other research studies.

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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Cited by 28 publications

References 54 publications

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home

A procedure for validating the use of photographs as surrogates for samples in sensory measurement of appearance: An example with color of cooked turkey patties

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